1 1/2 cflour 00 (substitute unbleached all-purpose flour), sifted
2 largefree-run eggs
1 Tbspolive oil
1/2 tspground himalayan sea salt
1 Tbspwater, or more if needed
How to Make Homemade Pasta
- On a clean work surface, add flour and form a well. Add eggs, oil and salt in the center of it. Slowly incorporate the flour while beating the egg mixture.
- When mostly mixed, gather the ingredients together by hand and start forming a ball. Knead the dough for 5 minutes and if it’s dry and crumbly, add a little bit of water until smooth. Form a disc and wrap it tightly in cling film before transferring it to the fridge for a couple of hours or up to 24 hours.
- Flour the work surface before adding the chilled dough; lightly sprinkle the dough with flour. Using a rolling pin, flatten it out to an oval shape long and wide enough to fold it like an envelope, taking one side and folding it over halfway and then do the same with the other side. Sprinkle on more flour and roll it down to a thickness of about 3/8-inch.
- Set the pasta machine to the widest setting (0) and feed the dough through the rollers. Cut the dough length in half and fold each half into an envelope shape; sprinkle lightly with flour. Run it through the machine 3 more times. After the 4th time, change the setting to 1 and run it through once. Change the setting to 2 and run it through once again. Continue doing this with each higher setting until you get to the desired thickness.
- Cut pasta in half and dust pieces on both sides with flour and spread evenly. Feed each piece of dough through the cutters on the pasta machine. Place them on a pasta drying rack, separating the noodles or use them right away. Makes 12 ounces