More Pasta!

I love how something as simple as pasta can take on so much character. This recipe from Cooks Illustrated literally has three ingredients: all purpose flour, eggs, and water. It's great because we almost always have eggs and flour on hand in the kitchen so whenever we feel like making pasta its easy to whip up. The hard part is deciding what type oI have tried various ways of mixing the dough (entirely by hand, with a KitchenAid mixer, and with a food processor) and I think that the food processor is my favorite. 

2 cups (10 oz) all purpose flour

3 large eggs 

water

1. 1. Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)
2. 2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. 3. Using a pasta machine, roll out the dough. Lay the pasta out on floured baking sheets until ready to cook. 
   
   
   4. Bring a pot of water to a boil, add the pasta to the water and cook until al dente, only about 3-4 minutes. 

Here we decided to serve the pasta with zucchini, squash, and chicken, in a lemon sauce. I don't really have a recipe for this as we sort of made it up as we went, but it turned out delicious all the same.