Combine the flour and salt in a large bowl and whisk to blend. Make a well in the center. Place the eggs, olive oil, and 1 tablespoon water in the well. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork and stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky. (The dough can also be mixed in a food processor. Add liquid until the dough just holds together when pressed; it should not form a ball on the blade.)
- 2 cups flour, all-purpose
- 1/2 teaspoon salt
- 3 eggs, large
- 1 teaspoon olive oil
Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10-12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
In batches, roll the pasta dough into thin sheets, let dry for 15-20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.
Yield: 1 lb.
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