Basic Fresh Pasta

Makes approximately one pound of pasta

• 2 ¼ Cups-All Purpose Flour
• 3 Each-Egg-slightly beaten
• 1 Teaspoon-Kosher Salt
• 1 Tablespoon-Olive Oil

Directions

1. Place flour in a mixing bowl, make a well and add eggs, salt and oil.
2. Using a fork start mixing eggs bringing a little flour into eggs at a time.
3. Continue to mix until enough flour has been incorporated to use your hands to knead.
4. Kneading dough until soft and smooth and cover with plastic wrap and let rest for about 30 minutes.
5. Cut dough into four equal pieces (cover what you aren’t working) and begin passing through pasta roller.
6. Start with widest setting, lightly dust dough and pass through rollers.
7. When dough comes out bottom dust with flour, fold in half and pass through again at the same setting.
8. Change setting by one notch thinner and repeat passing through/dusting/folding/changing setting to preferred thickness.  
9. Cut pasta to desired length, dust with flour and place on a flour sheet tray and cover with a dry towel.
10. Continue with remaining dough, cook immediately or store in air tight storage in refrigerator for up to 3 days.