More than a recipe, pasta dough is a technique. After a few times you'll get the feel of the dough and be able to adjust your measurements as needed.
Course Main Course
Prep Time 45minutes
2cupsflour*"00" is best, but use whatever white flour you have.
Whisk salt into flour.
Dump flour and salt onto counter so it falls into a pile. Make a well in the centre that will hold the eggs.
Beat the eggs then pour them into the well. Add the oil.
Using a fork start incorporating bits of the flour from around the well into the eggs. Continue until the mixture becomes too thick to mix with a fork.
Continue incorporating the flour with your fingers.
Once the dough comes together form it into a ball and knead it for 10 minutes.
If the dough is sticking dust the dough and your hands with flour as needed.
The dough will feel smooth and elastic once it's kneaded properly.
Let the dough rest for a minimum of 10 minutes.
Roll out by hand or with a pasta machine.
The amount of flour needed will depend on how big your eggs are and even how humid it is out. Start with 2 cups and add up to another ½ cup if needed.The best place to work pasta dough is on a warm surface like wood, as opposed to natural stone. If you don't have wood counters, work the dough on a wood cutting board if you have one.The tablespoon of oil adds a bit of sheen to the finished pasta.