Ingredients
Method
- Make a nest with your flour on a work surface, creating walls that will hold the remaining ingredients.
- Add your eggs, olive oil, and salt to the center of the nest.
- Using a fork, break your egg yolks and give the ingredients a little whisk.
- With your hands, start to fold the flour in and combine the flour with the egg mixture, forming a shaggy dough ball.
- Knead the dough for 8-10 minutes, and it will start to form a smooth ball of dough!
- Roll the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it sit for 20 minutes.
- After it sits, cut the ball into four equal pieces.
Pasta Maker Method
- Roll each piece into a ball and flatten with your palm.
- Run the oval through the widest setting of your pasta maker. Then, fold the short ends of your dough toward the center, to form a rectangle.
- Then, you'll want to run the pasta dough through the following sequence:- 3 x the widest setting- 3 x the 2nd widest setting- 3 x the 3rd widest setting- 1 x the 4th widest setting- 1 x the 5th widest setting- 1 x the 6th widest setting
- Repeat this sequence with all the dough pieces, then sprinkle each long rectangle with flour to prevent from sticking.
- Cut the pasta or run it through your desired pasta cut setting.
- Cook the fresh noodles in boiling water for 1-2 minutes.
Rolling Pin & Knife Method
- Roll each piece into a ball and flatten with your palm.
- Using a rolling pin, roll out the dough into a long strip. Then, fold the short ends of your dough toward the center, to form a rectangle (see image).
- Roll out the dough into a long rectangular sheet. Roll the dough until it's at your desired thickness (I always aim for about 2mm thick).
- Repeat this process with all the dough pieces, then sprinkle each long rectangle with flour to prevent from sticking.
- Fold the dough in thirds and use a knife to cut the pasta dough into noodles.
- Cook the fresh noodles in boiling water for 1-2 minutes.