Homemade 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 center well, add salt, and drizzle olive oil if using.

Mix Ingredients

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

Knead the Dough

1. Using your hands, bring the dough together and knead it for 8–10 minutes until you achieve smooth springy consistency.
2. Adjust texture as needed - sprinkle additional flour if sticky, or add water drops if too dry.

Rest the Dough

1. Wrap the dough ball tightly in plastic wrap or cover with a slightly damp kitchen towel. Allow to rest for at least 30 minutes at room temperature, letting the gluten relax for optimal texture.

Roll Out the Dough

1. Divide the dough into 4 equal portions. Keep the unused portions covered while working.
2. Using a pasta machine or rolling pin, gradually roll each portion into thin, uniform sheets (approximately 1-2 mm thickness).

Cut the Noodles

1. For classic fresh pasta noodles like fettuccine or tagliatelle: Lightly dust the sheets, roll them loosely, then slice to desired width. Gently unfurl the cut noodles.

Cook the Pasta

1. Bring a large pot of generously salted water to a rolling boil. Add your fresh pasta noodles and cook just 2-3 minutes until they float and reach al dente texture. Fresh pasta cooks significantly faster than dried varieties!
2. Drain and toss with your favorite sauce.