Ingredients:
- 2 cups (240 grams) all-purpose flour
- Double zero flour (for comparison, optional)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions:
- Begin by preparing your work surface. Clean and clear a counter for kneading the pasta dough.
- Create a well in the middle of the flour mound on the counter. This well should be sizeable, resembling a pasta volcano.
- Crack the eggs into the well. Add salt and olive oil into the center as well.
- Using a fork, gradually mix the eggs while incorporating some flour from the edges of the well. Keep drawing in flour until a dough forms.
- Once the mixture becomes a dough, begin kneading it on the counter. Fold and press the dough using a bench scraper or your hands. This process develops gluten, giving the dough its elasticity.
- If the dough seems too sticky, add a little more flour gradually. If it’s too dry, a small amount of olive oil can be kneaded in to soften it.
- Knead the dough for 10-15 minutes until it appears smooth, elastic, and bounces back when pressed lightly.
- Rest the dough for 1-3 hours, either wrapped in plastic or covered with a reusable fabric wrap.
- After resting, cut the dough into manageable portions. Use a pasta roller or a rolling pin to flatten the dough into sheets.
- If using a pasta roller, gradually thin out the dough by passing it through the roller at decreasing settings until desired thickness is achieved.
- For pasta shapes like fettuccine or penne, feed the dough through the respective pasta attachments on the roller.
- If rolling by hand, ensure the surface is well-floured and roll the dough to the desired thinness. Cut the pasta into strips for fettuccine or use a gnocchi board for penne shapes.
- For storage, create pasta nests by twirling the cut pasta into nests and freeze them on a parchment-lined tray before transferring them to an airtight container. Frozen pasta can be cooked directly from frozen.
- To cook the fresh pasta, bring a pot of salted water to a boil and cook the pasta for 3-5 minutes until tender.
Tips:
- Double zero flour creates silkier dough, making it easier to roll and shape.
- Adjust flour or liquid quantity slightly depending on the size of the eggs used.
- Resting the dough is crucial for developing its texture.
- Pasta can be frozen for future use, offering convenience for later meals.
- Experiment with various shapes and have fun with the pasta-making process.
