Fresh Pasta is great. What I like about it is that it cooks up fast, even when frozen. I usually make the 3-4 serving on the week nights. On the weekend I make a pound and freeze it for a quick side on a busy day.
1Place flour on flour-suface. Make a well in the center. Break eggs in the well add salt, oil and water.
2Beat mixture in well with a fork.
Using the fork, gently start to work the flour into the liquid. Continue until dough becomes sticky and difficult to work with.Form into a ball and knead until smooth and elastic (10 minutes)Adding flour if necessary.
3Cover with a bowl or plastic wrap and let rest for 10-15 minutes.
Proceed with rolling and cutting pasta into shapes.
4To cook bring a large pot of water to boil. Add salt and olive oil. Cook for 8-12 mintes until ala dente.