Homemade Pasta Recipe

In a large shallow bowl, shape the dry ingredients into a mound. Make a well in the center.

Place eggs and oil in the center and beat with fork, gradually beating in wider path and incorporating the flour in very small amounts.

Continue mixing with the fork until dough begins to resemble dry, crumbly mixture.

Transfer to four dusted board and begin kneading by hand. Roll the dough sideways across the surface, from hand to hand, applying strong pressure while squeezing the dough. Knead until all the flour is incorporate, no floury spots and the dough begins to soften and is no longer sticky, 3-5 minutes.

Shape into a ball, cover with plastic wrap and let side 30 minutes - this allows the flour to absorb moisture from the eggs.

Divide dough in 2 sections and roll it out with a pasta machine. You can also roll it out by hand, on a floured wooden board with a wooden rolling pin. Roll dough out in one direction. Flip and roll out in the other direction. Flip, turn 90 degrees, and so on. The idea is to stretch the dough until it’s very thin—thin enough that you should be able to see the grains of the wooden board through the sheet. You can now cut the pasta into noodles with a sharp knife or use the cutter on your machine on desired size.

Drying the pasta: Arrange pasta in loose coils on flour dusted parchment paper and leave out for 2 hours. Move the pasta 2 - 3 times to prevent it from sticking together. Never put damp pasta into a plastic bag or sealed container!

Cooking fresh pasta: Bring 5 quarts salted water to boil over high heat. Add the pasta and cook until al dente, 30 seconds to 3 minutes, depending on how dry the pasta is.