Ingredients
Scale
- ~1.5 cups “00” Flour or All-Purpose Flour
- 1–2 teaspoons kosher salt
- 2 whole eggs
- 1–2 teaspoons extra virgin olive oil
Instructions
- Sift flour onto clean countertop. Add salt and mix thoroughly with fingertips.
- Using fingertips, create large well in center of flour, so that countertop is visible.
- Crack eggs into well, along with adding olive oil. Whisk eggs and olive together using fork.
- Using fork, slowly begin adding flour from sides of well into egg mixture, whisking as you go, until egg mixture is no longer runny.
- Using floured hands (or bench scraper), continue to incorporate flour into dough, just until you can squeeze the dough with your hand without it sticking. **Be careful not to add too much flour, as it will cause the pasta dough to get dry and crack during rolling.
- Flatten pasta dough into disk, using palm, wrap in plastic wrap, and allow to rest at room temperature for 15-20 minutes.
- Once dough has rested, add more flour if necessary (flour will absorb during resting). Flatten into disk and roll (at largest-width setting) using pasta machine. Fold into envelope (bring side into center, repeat with other side—open seams facing vertically into machine) and repeat until dough is smooth.
- Roll pasta dough into desired thickness. **For thinner, delicate (eg. cream) pasta sauces, roll pasta dough very thin. **If you plan on serving your pasta with a hearty, rougher sauce, roll a slightly thicker pasta.
- Allow rolled dough to dry slightly at room temperature until no longer tacky (this will ensure that shaped pasta will not stick together).
- Shape pasta using pasta machine attachment. Cook pasta in large amount of boiling, salted (should taste like the ocean) water until al dente.
- Prep Time: 30 mins