Fresh Pasta

Pile up flour on a clean work surface. Make a deep well in the middle, enough to accommodate eggs. Add eggs, salt and olive oil into the well. Start pulling the flour into the well from the sides. Do it a little at a time until the dough takes shape.

Knead for 8–10 minutes until smooth and elastic. All climates are different. So if your dough is too sticky, add a little flour; if it’s too dry, add a little water.

Form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store the dough in the fridge for up to 24 hours, just let it come to room temperature before rolling it out. If you’re going to freeze the dough, put the wrapped disk in a resealable bag and make sure to get as much air out as possible. Use within one month.

Cut dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.

Press the quarter of dough flat so it easily fits into the pasta roller. Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. Roll through each setting until you reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.

Lay out your rolled pasta sheets on a well-floured surface. You can now cut these up and use for lasagna, ravioli, tortellini, whatever your little heart desires.