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Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil
- Cornmeal, for dusting
Method
- To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
- Gradually draw in the flour from the inside wall of the well in a circular motion.
- Use 1 hand for mixing and the other to protect the outer wall.
- Continue to incorporate all the flour until it forms a ball.
- Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
- Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out.
- Dust the counter and dough with a little flour.
- Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
- Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
- Reduce the setting and crank the dough through again, 2 or 3 times.
- Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)
- Now, using the spaghetti cutting attachment, run the sheets through the cutting slot.
- Dust the noodles and a baking sheet with cornmeal.
- Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.
- Bring a large pot of salted water to a boil and add spaghetti.
- Cook for a few minutes until al dente.