Ingredients
Scale
- 4 eggs
- All purpose flour (enough to equal 3 times the volume of the eggs)
- ½ teaspoon olive oil
- pinch of salt
- semolina flour for dusting
Instructions
- Break the eggs into a measuring cup and take note of the volume.
- Measure out enough flour to equal 3 times the volume of eggs.
- Make a well with the flour on a working board.
- Pour the eggs into the middle of the well.
- Add the oil and salt to the eggs.
- With a fork, break up the eggs in the well and slowly start to incorporate the flour into the eggs working from inside of the well to the outside.
- Using your hands, form a log with the dough then wash and dry your hands and wrap the log with food safe plastic wrap. The dough at this point has a ‘rough’ texture and appearance. Let it rest for about 30 minutes.
- After resting, remove the dough from the plastic wrap and knead it until it has a nice smooth consistency and texture.
- Form the dough into a log (about 2” X 5”).
- Cut the dough into ¾” slices and very lightly flour both sides before rolling through the machine. Keep unused dough covered with plastic wrap throughout.
- Using a pasta dough machine, start at the setting with the widest distance between the rollers and pass a lightly floured slice of dough through 3 or 4 times until a smooth sheet of dough is reached, (folding the sheet in half each time before rolling).
- Next pass the sheet through each of the next numbers on the pasta machine just once, working from the widest to the narrowest setting until the desired thickness is achieved.
- Let the finished sheets of dough dry on floured cut pieces of food safe cardboard for about ½ hour.
- Then using the cutting attachment, cut your desired type of pasta such as spaghetti or fettuccine.
- Gently hold the cut end of the pasta sheet with one hand until it is all cut.
- In a long tray, mix equal amounts of all purpose flour and semolina flour (if you do not have semolina flour just use the all purpose flour).
- Run the cut pasta through the flour mixture and shake off the excess.
- Place the floured noodles on food safe cardboard to let dry.
- If storing for future use, once they are completely dried, carefully transfer the noodles to parchment paper and you can make stacks of dried noodles for easier storage.
- You can also freeze the kneaded log wrapped in food safe plastic wrap for use at a later date.
- To cook fresh noodles, place the desired quantity of noodles in boiling, salted water. It is important to have sufficient amount of water and not overcrowd when cooking the pasta so the noodles do not stick to each other.
- The pasta will cook quickly, especially when fresh. Taste noodles to see if to your desired doneness.
- Then drain the noodles in a strainer, add your sauce, mix well and top with more sauce if you like.
- Finally, top with freshly grated parmesan cheese and enjoy!
