We don’t own a pasta press (yet) so I just roll this as thin as I can get it and cut the noodles by hand.
- 2 1/2 cups flour
- Salt, to taste
- 4 eggs
- 1 1/2 tbsp olive oil
Yield: 4 servings
Make a pile of flour on a clean, dry counter space. Sprinkle salt over the pile, then make a well in the centre. Break the eggs into a separate bowl, removing any egg shell pieces that may fall in. Pour the eggs into the well. Using your fingers or 2 forks, quickly work the eggs into the flour. When it becomes consistent enough to handle with your fingers, continue working the dough with your hands. The dough will be hard. Continue kneading until it softens slightly and becomes smooth and somewhat elastic.
Cover with plastic wrap and let the dough rest 30-45 minutes before continuing.
Once rested, roll the dough (or use a pasta press). Roll it as thin as you are able without tearing the sheet. I like to flip my dough over and around with each roll of the rolling pin. Fold the sheet over on itself to make long thin cuts (I use my flour scraper, but a sharp knife will do).
Use right away – cook in boiling water 1-3 minutes depending on the thickness of your noodles.
Serve with your favourite pasta sauce – we like it with my alfredo sauce and a chopped fresh basil.