Ingredients
Equipment
Method
Pasta Instructions
- On a large, clean work surface, create a mound with the flour and form a deep well in the center.
- Crack the eggs directly into the well, sprinkle the salt, and drizzle in the olive oil.
- Using a fork, gently beat the eggs while slowly incorporating flour from the inner walls of the well.
- When the fork becomes ineffective, switch to your hands. Gather the mixture and knead until a shaggy dough forms.
- Place the dough on a floured surface and knead for about 10 minutes until smooth and elastic.
- Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- After resting, divide the dough into four equal portions and cover them with a towel.
- Using a pasta machine or rolling pin, roll out each portion until about 1/16 inch thick.
- Cut the rolled sheets into your desired pasta shape and toss with flour to prevent sticking.
- Bring a large pot of salted water to a boil, add fresh pasta, and cook for 2-3 minutes until al dente.
- Drain and toss with your favorite sauce, serve hot.
Nutrition
Notes
Serve with freshly grated Parmesan cheese for an extra touch of flavor. Use '00' flour for best results.