Fresh Pasta Dough

👨‍🍳 Instructions

1. 1

   On a clean work surface, pile the flour and make a well in the center. Add the eggs, salt, and olive oil (if using) into the well.

2. 2

   Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well.

3. 3

   Once a shaggy dough forms, use your hands to incorporate the remaining flour until it comes together. Knead the dough for 8-10 minutes until it's smooth and elastic. It should spring back when poked.

4. 4

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making it easier to roll.

5. 5

   Divide the dough into 2-4 pieces. Flour your work surface and a rolling pin (or use a pasta machine).

6. 6

   Roll out each piece of dough to your desired thickness. For fettuccine or tagliatelle, aim for about 1-2mm thickness. If using a pasta machine, pass it through progressively thinner settings.

7. 7

   Cut the pasta into your desired shape (e.g., fettuccine, tagliatelle, or squares for ravioli).

8. 8

   Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks very quickly.

9. 9

   Drain the pasta and toss immediately with your favorite sauce.