Time:

Serves: Makes about 1 pound

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 2 tablespoons extra-virgin olive oil

FRESH PASTA DOUGH

Recipe courtesy Tyler Florence

Put the flour on a clean, flat work surface.  Add the salt and mix well.  Shape that into a mound and then use the side of your hand to scoop out a well in the center.  Add the 3 eggs and 1 tablespoon of the oil to the well and beat lightly with a fork.  Gradually mix in the flour from the inside wall of the well, using a circular motion.  Use one hand for mixing and the other to protect the outer wall.  Continue to widen the well and incorporate the flour until the dough forms a ball.  Knead and fold the dough until elastic and smooth; this should take about 10 minutes.  Brush the surface with the remaining tablespoon of olive oil and wrap the dough in plastic wrap.  Let it rest for about 30 minutes to allow the gluten to relax.  The pasta is now ready to roll and cook.

Edited: October 14th, 2009