Ingredients:

  • 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
  • 4 large eggs
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp salt (2.5 ml)
  • 2-4 tablespoons water, as needed (30-60 ml)

Instructions:

  1. Create a mound of flour on your clean work surface. Make a well in the center, large enough to hold the eggs.
  2. Crack the eggs into the well. Add the olive oil and salt to the eggs.
  3. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well.
  4. Once the dough comes together, use your hands to knead it vigorously for 8-10 minutes. Add a bit of water if too dry or flour if too sticky.
  5. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough to your desired thickness, working from the center outwards (Rolling Pin Method).
  7. Divide the dough into smaller portions. Flatten each portion and feed it through the pasta machine, starting at the widest setting and gradually decreasing the thickness (Pasta Machine Method).
  8. Cut the pasta into your desired shape (tagliatelle, fettuccine, ravioli squares, etc.).
  9. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (firm to the bite), typically 2-5 minutes.