Directions: |
Directions:On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour eggs, oil, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.
Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
Knead dough until a smooth, elastic texture like a firm ball of Play-Doh develops. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.
Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes. Shape as desired.
Roll out and shape as desired.
Dough can be made 1 day ahead; tightly wrap and chill. |
Personal
Notes: |
Personal
Notes: The traditional Italian recipe for pasta is 100 grams flour per 1 (55 grams out of shell) egg or two-thirds to ¾ cup flour per egg (2 ounces out of shell), using 1 egg per person. Many do not use any olive oil or salt in the dough, but both add flavor. Measuring by weight at first is useful. If your eggs are on small size, underweight, add a bit of water or an egg yolk to make up the difference. If too large, overweight, remove a bit of the egg white. You can use Italian 00 flour in this recipe. Use all-purpose flour but not bread flour. Italian 00 flour is about 9 to 11% protein. If using semolina flour, only use it for half your total flour.
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