Classic Egg Pasta

This classic egg pasta recipe makes approximately 1 pound of pasta, or 4 servings.

Ingredients

2 cups all-purpose flour (or Italian-style "00" flour for a silkier dough)
3 large eggs, room temperature
1/2 tsp fine sea salt
1/2 tbsp extra-virgin olive oil
Extra flour or semolina flour, for dusting

Instructions

1. Form the Dough
   • On a clean work surface (a large wooden board works well), mound the flour and salt. Create a deep "well" in the center.
   • Crack the eggs into the well and add the olive oil. Use a fork to gently beat the eggs, oil, and salt.
   • Slowly incorporate the flour from the inner walls of the well into the egg mixture. Continue mixing until a stiff, shaggy dough forms.
2. Knead
   • Use your hands to bring the dough together. Knead for 8 to 10 minutes. At first, the dough may seem dry, but patience is key; it will become smooth and elastic with continuous kneading.
   • If the dough is too dry, add a few drops of water. If it is too sticky, sprinkle on a bit more flour.
3. Rest the Dough
   • Shape the dough into a ball or disk and wrap it tightly in plastic wrap.
   • Let it rest at room temperature for a minimum of 30 minutes (up to an hour). This crucial step allows the gluten to relax, making the dough much easier to roll out.
4. Roll and Cut
   • Divide the dough into smaller, manageable portions (around four pieces).
   • Using a pasta machine (starting at the widest setting and passing the dough through several times, gradually decreasing the thickness) or a rolling pin, roll the dough out into thin - sheets. The dough is ready when it is thin enough to slightly see your hand through.
   • Cut the pasta into your desired shape (fettuccine, tagliatelle, etc.) using the machine's cutter attachment or a sharp knife.
   • Toss the cut noodles with a little flour or semolina to prevent sticking, then spread them on a floured baking sheet or hang them on a drying rack until ready to cook.
5. Cook
   • Bring a large pot of generously salted water to a rolling boil.
   • Add the fresh pasta and cook for 2 to 4 minutes, or until al dente (firm to the bite). Fresh pasta cooks much faster than dried.
   • Drain and toss immediately with your favorite sauce.