Pasta in Broth

1. 1

   Combine flour and salt in food processor, and pulse once or twice.

2. 2

   Add eggs and oil, and turn machine on.

3. 3

   Process until a ball begins to form, about 30 seconds.

4. 4

   Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl.

5. 5

   You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that.

6. 6

   (You can wrap dough in plastic and refrigerate for up to a day at this point.)

7. 7

   When you are ready to cook, bring stock to a slow boil in a large pot.

8. 8

   Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock.

9. 9

   Alternatively, pinch small pieces of dough directly into simmering stock.

10. 10

    Cook until pasta is tender but firm, 3 or 4 minutes.

11. 11

    Season broth with nutmeg and serve, passing Parmesan at table.

No additional tips available.