11 steps, about 33 minutes start to finish.
Prepare the Dough in the Food Processor: Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute.
Add the beaten eggs and olive oil; process until the dough forms a rough ball, about 30 seconds.
If the dough resembles small pebbles, add water, 1/2 teaspoon at a time. If the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
Knead the Dough: Turn the dough ball and any small bits out onto a dry work surface.
Knead the dough by hand until it is extremely smooth, about 1 to 2 minutes.
Cover the dough with plastic wrap and set aside to rest for at least 15 minutes and up to 2 hours to relax the gluten.
Roll Out the Dough: Using a manual pasta machine, roll out the dough into thin sheets.
Leave the pasta sheets as they are for use in filled pastas or cut the sheets into long strands to make fettuccine or other pasta shapes.
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the fresh pasta and cook for 2-3 minutes, until al dente.
Drain and serve with your favorite sauce.
“Tips for Rolling Out the Dough: Divide the Dough: Divide the rested dough into smaller portions to make it easier to handle. Flatten the Dough: Flatten one portion of dough with your hands and pass it through the pasta machine on the widest setting. Fold and Repeat: Fold the dough into thirds and pass it through the machine again. Repeat this process 2-3 times. Thin the Dough: Gradually reduce the thickness setting on the pasta machine, passing the dough through each setting until you reach the desired thickness. Cut the Pasta: If making long strands of pasta, use the machine's cutter attachment to cut the sheets into fettuccine or other shapes.”
