Classic Pasta

  • 2 cups flour
  • 1/2 tsp salt
  • 3 Large Eggs
  • 1 tbsp Olive Oil
  1. Whisk together the flour and salt in a large bowl. If you want to add dried herbs or something similar do it now.
  2. Incorporate the eggs and olive oil slowly with a fork until well mixed. Once the dough becomes too thick to mix with a fork turn it onto a floured surface and knead until it forms a firm ball.
  3. Wrap the dough in plastic wrap and let sit at room temperature for about 30 minutes.
  4. Unroll from the plastic wrap and cut into smaller, equal sections (usually 4).
  5. Start to roll these smaller balls as thin as possible. They will thicken once cooked. Dust with flour liberally to prevent it sticking to your rolling surfaces.
  6. Take the rolled pasta and cut into individual noodles by placing into a pasta roller/cutter or slice by hand.
  7. Separate the sliced noodles by tossing with flour.
  8. Drop into a pot of boiling water to cook immediately (it will cook quickly).
  9. Unused pasta dough can be frozen and uncooked noodles should be left to air dry briefly then sealed and refrigerated for later use.