Fresh Pasta Noodles

Prepare the Dough

1. On a clean surface or in a large bowl, pile the flour and make a well in the center.
2. Crack the eggs into the well, add salt, and olive oil if using.

Mix Ingredients

1. Use a fork to beat the eggs gently, gradually incorporating flour from the edges of the well.
2. Continue until the mixture becomes too stiff to mix with a fork.

Knead the Dough

1. Bring the dough together with your hands and knead it for 8–10 minutes until smooth and elastic.
2. If the dough is sticky, sprinkle in a bit more flour. If it’s too dry, add a few drops of water.

Rest the Dough

1. 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.

Roll Out the Dough

1. Divide the dough into 4 portions. Keep the portions you aren’t using covered.
2. Use a rolling pin or a pasta machine to roll out the dough into thin sheets (about 1–2 mm thick).

Cut the Noodles

1. For fettuccine or tagliatelle: Roll the sheet into a loose cylinder and slice it to your desired width, then unfurl the strips.

Cook the Pasta

1. 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!
2. Drain and toss with your favorite sauce.