Pasta dough
This quantity yields 1 lb or 450 g of fresh pasta.
Ingredients
- 4 large eggs
- 2 1/2 cups "00" flour (600 ml)
- 1 tbsp olive oil (15 ml)
- 1 tsp kosher salt (5 ml)
Instructions
- Place the flour in a mound on a large cutting board. Use your fingers to create a well in the middle of the flour mound. Add the eggs in the center o the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
- Use a fork to whisk the eggs until they are combined. Then begin to gradually whisk some of the flour into the eggs adding slowly until the egg mixture is thick. Use your hands to fold in the rest of the flour until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. If the dough seems too dry, add in a little water, but you want the dough to be fairly dry.
- Form the dough into a ball and wrap it tightly in plastic wrap. The dough should be smooth. Let the dough rest in the fridge for at least 30 minutes.
- Take ΒΌ of the dough and run it through a pasta machine a few times on each number setting until long and very thin. Cut 8 cm (3-inch) squares out of the dough using a knife. Repeat with the remaining three parts of dough.