Fresh Pasta Noodles

1. Prepare the Dough
• On a clean surface or in a large bowl, pile the flour and make a well in the center.
• Crack the eggs into the well, add salt, and olive oil if using.
2. Mix Ingredients
• Use a fork to beat the eggs gently, gradually incorporating flour from the edges of the well.
• Continue until the mixture becomes too stiff to mix with a fork.
3. Knead the Dough
• Bring the dough together with your hands and knead it for 8–10 minutes until smooth and elastic.
• If the dough is sticky, sprinkle in a bit more flour. If it’s too dry, add a few drops of water.
4. Rest the Dough
• Wrap the dough in plastic wrap or cover it with a damp towel. Let it rest for at least 30 minutes at room temperature. This helps the gluten relax.
5. Roll Out the Dough
• Divide the dough into 4 portions. Keep the portions you aren’t using covered.
• Use a rolling pin or a pasta machine to roll out the dough into thin sheets (about 1–2 mm thick).
6. Cut the Noodles
• For fettuccine or tagliatelle: Roll the sheet into a loose cylinder and slice it to your desired width, then unfurl the strips.
7. Cook the Pasta
• Boil a large pot of salted water. Add the fresh pasta and cook for 2–3 minutes or until al dente. Fresh pasta cooks much faster than dried!
• Drain and toss with your favorite sauce.