Published September 1, 1993.
We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes or used to make noodles for simple sauces. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.