Pasta Dough
- 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
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.
