Ingredients:

  • 300g (10.5 oz) all-purpose flour, plus extra for dusting
  • 4 large eggs (about 200g), preferably at room temperature
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)

Instructions:

  1. On a clean work surface, mound the flour and create a well in the center.
  2. Crack the eggs into the well, add the olive oil and salt.
  3. Use a fork to gently whisk the eggs, gradually incorporating flour. Knead the dough for 8-10 minutes until smooth and elastic.
  4. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  5. Divide the dough into smaller portions. Roll out each portion as thinly as possible by hand or using the machine.
  6. Shape the pasta for Tagliatelle/Fettuccine or Ravioli.
  7. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2-5 minutes, depending on the thickness.
  8. Drain the pasta and toss with your favorite sauce. Serve immediately.