Fresh Pasta Dough
- 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.