Homemade pasta never fails to impress dinner guests, and is deceptively simple. Pasta is nothing more than flour, eggs, olive oil and salt. The dough comes together easily, but a pasta rolling machine (whether hand-crank or a stand mixer attachment) is highly recommended to get the thinnest possible ribbons of dough.
For each serving of pasta, use the ratio of 1 large egg to 3 oz. flour. Place the flour in a large mixing bowl and make a well in the center of the flour. Crack the eggs into the well and add a few glugs of good olive oil and a pinch of kosher salt. Using your fingers as a “paddle,” slowly stir and incorporate the eggs into the flour until it forms a ragged, shaggy dough.
Turn the dough out onto a clean, well-floured work surface and knead for 5 minutes until the dough is satiny smooth. Cover the dough with your mixing bowl and let it rest for 15 minutes before dividing into pieces and rolling into strips with your pasta rolling machine.
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More on Homemade Pasta:
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