Home

PASTA

3 C FLOUR
1 TSP SALT
3 EGGS
1 T OLIVE OIL

MIX FLOUR AND SALT IN A LARGE WIDE BOWL AND MAKE A WELL IN THE CENTER.

PUT EGGS AND OLIVE OIL IN WELL.

WITH A FORK, GRADUALLY INCORPORATE EGGS INTO FLOUR.

KNEAD FOR 8 MINUTES.

WRAP IN PLASTICWRAP AND REST FOR 20 MINUTES.

ROLL OUT TO DESIRED THICKNESS IN PASTA MACHINE.

CUT IN MACHINE OR BY HAND. HANGING UP TO DRY A LITTLE IS BEST, OR LAY ON FLOURED WAX PAPER.

COOK IN HEAVILY SALTED WATER FOR 3-4 MINUTES, UNTIL AL DENTE, AND FINISH IN YOUR SAUCE.

NOTE:

I HAVE COME TO PREFER CUTTING WIDER NOODLES BY HAND: DUST SHEET WITH FLOUR ON BOTH SIDES AND FOLD BACK AND FORTH LIKE AN ACCORDIAN, THEN CUT INTO SLICES AND SEPARATE, DUSTING WITH MORE FLOUR AS NEEDED.