Making a Years Worth of Homemade Pasta to Preserve Eggs

Ingredients

• 2 cups All-Purpose Flour (fluffed before measuring)
• 1 teaspoon Salt (fine sea salt or kosher salt, divided)
• 3 pieces Large Eggs (room temperature)
• 1 tablespoon Water (add only if dough feels too dry)
• As needed cups Extra All-Purpose Flour (for dusting work surface and pasta sheets)

Instructions

1. Measure and Fluff Flour

   Place 2 cups of all‑purpose flour in a bowl, add 1 tsp salt, and fluff the flour with a whisk to aerate it.

   Time: PT2M

2. Mix Dough in Food Processor

   Fit the food processor with the dough blade, add the fluffed flour mixture, then crack in 3 large eggs. Pulse until a shaggy dough forms.

   Time: PT2M

3. Knead the Dough

   Turn the processor on low and let it run for about 2 minutes to develop gluten. The dough should become smooth, supple, and slightly tacky.

   Time: PT2M

4. Rest the Dough

   Wrap the dough ball in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Time: PT30M

5. Divide and Flatten

   Lightly dust a clean surface with extra flour. Cut the rested dough into 4 equal pieces and flatten each piece into a rough rectangle.

   Time: PT5M

6. Roll Sheets with Pasta Machine

   Attach the pasta roller to the KitchenAid. Set to the widest setting (usually 1). Feed a piece of dough through, fold it in half, and run it again. Continue folding and passing until you hear a gentle “pop” indicating the gluten is properly stretched. Then gradually increase the setting (2 → 3 → 4 → 6) until the sheet is thin but not translucent.

   Time: PT10M

7. Dry Sheets Slightly

   Lay the rolled sheets on a clean kitchen towel or tablecloth. Let them sit for 10–15 minutes so they become just dry enough to handle without sticking.

   Time: PT15M

8. Cut Linguine Strips

   Stack 2–3 sheets, dust lightly with flour, and feed them through the linguine cutter attachment. Toss the cut strands onto a towel to prevent clumping.

   Time: PT5M

9. Air‑Dry Pasta for Storage

   Arrange the fresh linguine in single layers on the towel under two clean box fans. Let dry for 2–3 days until completely brittle.

   Time: PT72H

10. Package Dried Pasta

    Once fully dry, transfer the pasta into clean Ziploc freezer bags, squeeze out excess air, and store in a cool pantry.

    Time: PT5M

11. Cook Fresh Pasta (Optional)

    Bring a large pot of water to a rolling boil, add a generous pinch of salt, and stir. Drop in fresh linguine and cook 2–3 minutes, stirring gently. Drain and serve immediately with sauce.

    Time: PT3M

    Temperature: 212°F

Nutrition Facts

Calories

200

Protein

7 g

Carbohydrates

35 g

Fat

2 g

Fiber

1 g