Fresh Pasta Dough

Ingredients:

• 2 to 2¼ cups all-purpose flour (240g-270g)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour for dusting

Instructions:

1. Prepare the Dough:
   1. On a smooth clean work surface, place 2 cups of flour in a mound.
   2. Create a well in the center of the flour.
   3. Crack the eggs into the well, add olive oil and salt.
   4. Beat the egg mixture with a fork, gradually incorporating flour from the sides.
   5. Knead the mixture until a shaggy dough ball forms.
2. Knead the Dough:
   1. Knead the dough by hand for 10 to 15 minutes until smooth and elastic.
   2. Add remaining flour if the dough feels sticky.
3. Rest the Dough:
   1. Shape the dough into a ball and wrap tightly in plastic wrap.
   2. Let the dough rest at room temperature for at least 1 hour, or refrigerate for up to 24 hours.
4. Roll Out the Dough:
   1. Lightly dust a baking sheet with semolina flour.
   2. Cut the rested dough into 4 equal pieces.
   3. Press each piece into a rectangle, about ¼ inch thick.
   4. Pass the dough through a pasta rolling machine on its widest setting.
   5. Fold the dough and pass through again. Repeat this process.
   6. Adjust the roller thickness gradually until desired thickness is achieved.
5. Shape the Pasta:
   1. Sprinkle semolina flour on the pasta sheet.
   2. Cut into desired shapes using a pasta cutter attachment or by hand.
   3. Toss the shaped pasta in semolina flour and place on the prepared baking sheet.
6. Cook the Pasta:
   1. Boil salted water in a large pot.
   2. Drop the pasta into the boiling water and cook for 3 to 5 minutes until tender.
   3. Stir occasionally.

Tips:

Adjust water or flour as needed to achieve a smooth dough consistency.
Allow the dough to rest to relax the gluten.
If no pasta machine is available, roll out the dough with a rolling pin, but expect more effort and time.
Alternatively, use a food processor to make the dough for quicker preparation.