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Ingredients
- 3 cups All-purpose Flour
- 3 whole Eggs
- 1/2 teaspoons Salt
- 1 Tablespoon Olive Oil
- 4 Tablespoons Cold Water (more If Needed, But I Haven't Needed More Than 4)
Method
- Put flour in a large bowl.
- Create a well in the middle of the flour with your hands.
- Place eggs, salt, olive oil and TWO tablespoons of water into the well.
- With a fork, mix up the eggs, and slowly begin bringing flour from the sides into the well.
- You will reach a point where it is easier to mix with your hands as the mixture thickens.
- Knead the dough with your hands, adding a tablespoon of water at a time if needed.
- I usually knead the dough for about 5 minutes, or until it has come together totally.
- Form the dough into a disc and wrap it in plastic wrap.
- Leave it on your counter for a MINIMUM of 20 minutes.
- If the dough was slightly shaggy when you wrapped it, it will be smooth and nice after its rested.
- Then I divide the dough into 4 and run it thru my pasta maker, but if you dont have a pasta maker, a rolling pin and a knife works just as well.
- Form whatever shape you like from speghetti and fettucine to lasagne sheets and raviolis.
- This dough is universal and just wonderful.
- Make sure to toss your cut pasta with some extra flour to keep it from sticking together.
- Boil in a pot of water for 3-5 minutes, making sure to taste test along the way for doneness.
