FRESH PASTA

2 cups all-purpose or extra strong type 00 flour, if using freshly ground flour, have an extra 1/2 cup on hand depending on the hydration rate of your particular flour

3 eggs

1 teaspoon oil

½ teaspoon sea salt

Makes about 1 pound.

Instructions

To Make Pasta with a Stand Mixer

Place all ingredients in the bowl of the mixer fitted with the dough hook. 

Mix until a cohesive dough is formed and the dough pulls away from the sides of the bowl. 

The dough should be just slightly sticky. Add more flour by the teaspoonful if needed, but keep the dough as soft as possible. 

If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

Knead for another 5 minutes. Cover the bowl with a damp kitchen towel and let it stand for 20 minutes.

To Make Pasta by Hand

Mound the flour on a clean work surface. 

Make a well in the middle of the flour with steep sides.

Break the eggs into the well. 

Add the salt and olive oil and gently mix together with a fork.

Gradually start incorporating the flour by pulling in the flour from the sides of the well, but try to maintain the integrity of the wall as long as possible. 

Usually this finally gives way into a shaggy mess when about half of the flour has been mixed in.

With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes.

Cover with a damp kitchen towel and let it rest for 20 minutes.

Cooking and Storing the Pasta

To cook the pasta fresh, bring a pot of salted water to a boil. 

Add the fresh pasta and cook for approximately 2 minutes. 

Fresh pasta reaches the al dente stage very quickly, so be ready.

To store the pasta, let the strips dry for several hours, turning them as necessary to dry thoroughly. 

You may also dry them in your food dehydrator for 2-4 hours at 135°F. 

When they are dry, place them in airtight packages.

If you don't have a way to dry them, flour the strips well to keep them from sticking, place them in freezer-safe bags, and freeze them for up to two weeks.