Pasta Dough

Name: Pasta Dough
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 1 1/2 pounds
Ingredients: 1 pound all-purpose flour, plus more for dusting; Pinch kosher salt; 4 large eggs; 2 tablespoons extra-virgin olive oil

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Level: Easy

Total: 1 hr 20 min (includes resting time)
Active: 20 min

Yield: 1 1/2 pounds

Level: Easy

Total: 1 hr 20 min (includes resting time)
Active: 20 min

Yield: 1 1/2 pounds

Ingredients

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1 pound all-purpose flour, plus more for dusting

Pinch kosher salt

4 large eggs

2 tablespoons extra-virgin olive oil

Directions

Special equipment:

A pasta machine

Combine the flour and salt in a bowl and mix. Form a well in the center of the flour mixture. Place the eggs, extra-virgin olive oil and 1 tablespoon water in the well. Mix the egg mixture with a fork and slowly incorporate the flour until it becomes a ball of dough. The dough should be tacky, but not wet. Turn the dough out onto a floured work surface and knead the dough until it is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour. Roll out the dough into thin sheets using a pasta machine. Cut the pasta into desired shapes or cut into sheets for ravioli.