Silky homemade pasta from flour and eggs, rolled thin and boiled just to tender.
9 steps, about 23 minutes start to finish.
Place flour in a mound on a clean surface or in a bowl.
Add beaten eggs and olive oil.
Mix together until a shaggy dough forms, adding water a little at a time as needed.
Knead dough for 8 to 10 minutes until smooth and elastic (a stand mixer with dough hook also works).
Wrap in plastic and rest for 30 minutes.
Roll out thin using a rolling pin or pasta machine.
Cut into desired noodle shape (fettuccine, tagliatelle, etc.).
Boil in heavily salted water for 2 to 3 minutes until just cooked through.
Finish in sauce and add pasta water as needed to thin sauce.
“Knead until the dough is smooth and springs back, then let it rest so the gluten relaxes and it rolls out without snapping back on you. Fresh pasta cooks in just a couple of minutes, so fish it out the moment it is tender or it goes gummy.”
