Basic Italian Egg Pasta

1. all purpose flour

2. eggs

3. olive oil

4. kosher salt

Making the Dough

1. Make a pile of flour on a large cutting board. Shape the flour to make a well in the center.

2. Crack eggs into the center of the flour.

3. Add salt and olive oil.

4. Using a fork, beat the eggs, salt and oil slowly bringing in flour from the edges.

   You can start to flick the flour from the edge into the mixture.

5. As it becomes less liquid, use a bench scraper to bring it into the middle of the board.

6. Once it is a dough, start to kneed with your palms.

7. Kneed until the dough is sooth and elastic (10 minutes).

8. Wrap the dough in plastic wrap and let rest in the fridge for at least 30 minutes (up to a couple hours).

9. When ready to use, cut the dough into portions equal to the number of eggs used.

Rolling by Hand

1. Flour a work surface and a portion of dough.

2. Using a rolling pin, begin to roll out the dough, once it is between ¼ inch thick, fold it in thirds. This will laminate the dough, repeat about 4 - 6 times, until the dough is smooth.

3. Roll the dough out to the desired thickness.

   If the dough keeps shrinking back after rolling, let it rest 5 minutes under a towel while you work on the next ball.
   I like to alternate between two portions.

4. Dust with flour then gently roll the dough being carful to not crease it.

5. Using a very sharp knife, slice the dough into the desired width noodle.

   Use a sawing motion rather than pressing, this will help the noodles not stick together.

6. After cutting, pick up the noodles and shake them out, dust with flour, and lay as a little nest like pile. Cover and they will keep 15 minutes while you roll out the rest.

Rolling with a Machine

1. Flour a work surface and a portion of dough.

2. Using a rolling pin, begin to roll out the dough, once it is between ¼ inch thick, it is ready to be used in hte machine.

3. Send it through the machine on the widest setting, then fold it in thirds. This will laminate the dough, repeat about 4 - 6 times, until the dough is smooth.

4. After the dough is laminated, start to slowly make the rollers tighter, usually passing though twice on each size.

5. Attach your cutting attachment, and feed the pasta through, being careful to catch it as it comes out.

   If cutting by hand see hte instruction above.

6. After cutting, dust with flour, and lay as a little nest like pile. Cover and they will keep 15 minutes while you roll out the rest.

Cooking

1. Bring the water to a boil while you roll out the pasta.

2. Drop 1 - 2 nests of pasta into the water at a time

   This is based on what fits in your pot, but do not over crowd the pot.

3. Give them a gentle stir after dropping into the water.

4. Cook until they start to float.

   If you are cooking in a sauce, it is best to finish cooking in the sauce, so take them out as they start to float, rather than after they are all floating.
   If you are cooking other pasta before serving add these to a large bowl and toss with a little olive oil to prevent sticking.