Preparation:

Mound 3 cups of flour on smooth work surface-make a well in the center of the mound and break the eggs into the well. Add a big pinch of salt and the olive oil.

Slowly mix in the flour with the eggs by using the flour just around the eggs without breaking down the sides of the well until enough flour has been incorporated into the eggs to hold it all together.

When all the flour has been incorporated and the dough still feels sticky add more flour, just a little bit at a time. The dough should feel stiff, but malleable. The dough then can be kneaded by hand briefly before either rolling out by hand or with a pasta machine.

Wrap the pasta in plastic wrap and let rest for about an hour. After the pasta has rested roll/cut to desired size/shape and let dry on pasta rack or a broomstick or until brittle. The pasta can also be cooked directly without being dried. If it is cooked before it is dried it takes very little time to cook.

Servings: 1-1/2 lbs
Source:
Submitted by: Recipe Group Member
Date:

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