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Ingredients
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Pasta Dough
Method
Preparing the Dough
- 1
Mixing the Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and crack in 3 large eggs and add 1 tablespoon of olive oil. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well.
- 2
Kneading the Dough
Once the mixture starts to come together, transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- 3
Resting the Dough
Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
Rolling and Cutting the Pasta
- 4
Rolling the Dough
After resting, divide the dough into four equal portions. Keep the portions you are not using covered. Flatten one portion slightly with your hands, then using a pasta machine or rolling pin, roll the dough out to about 1/16 inch thickness. Dust with flour as needed to prevent sticking.
- 5
Cutting the Pasta
Once rolled out, use a sharp knife or a pasta cutter to slice the dough into thin strips for spaghettini or capellini (approximately 1/8 inch wide). Repeat with the remaining portions of dough.
Cooking the Pasta
- 6
Boiling Water
Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per gallon of water.
- 7
Cooking the Pasta
Once the water is boiling, add the freshly cut pasta. Cook for about 2-4 minutes or until the pasta floats to the surface and is al dente. Fresh pasta cooks much faster than dried pasta.
- 8
Draining the Pasta
Using a colander, drain the pasta and toss it lightly with a splash of olive oil to prevent sticking. Serve immediately with your favorite sauce or toppings.
