Ingredients

The following ingredients have 4 Servings
  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 4 whole Eggs
  • 1 teaspoon Olive Oil
  • 1/4 cup Water (Up To)

Instruction

  • Place flour, and salt in a stand mixer.
  • Stir together using a fork.
  • Make a well in the center, add eggs, and olive oil.
  • Mix eggs using a fork until whites have been thoroughly blended in.
  • Use dough hook in stand mixer, and turn onto 2 or medium-low. If the dough is still quite dry after 6 minutes of kneading you can add a tablespoon of water at a time. Kneading for at least a minute between additions, as to not add too much water or you will have a sticky mess. At this point the dough will be rough on the surface but has pulled away from bowl around the dough hook and is firm.
  • Knead dough for another 10 minutes or until smooth. This helps the gluten to develop.
  • Cover and allow dough to rest for 35 minutes.
  • Divide dough into 4's on a floured work surface. Roll each portion of dough on a floured work surface. Roll part of the dough over the rolling pin and pull till desired thickness is reached. Make sure under the sheet of dough has enough flour to keep from sticking to work surface when cut. Then use a large sharp knife to cut pasta to desired thickness and size.
  • Allow to dry at least 1 hour I lay mine on a few cookie sheets with some flour to keep from sticking as I use mine the same day, but if you like you can hang them from hangers and allow to dry overnight for use later like my Granny would.
  • Cook pasta in salted boiling water, stock, or soup. For approximately 4 minutes or until tender. Test doneness by tasting. Or store in a freezer until ready to use.