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Ingredients: 2 cups all-purpose flour, 3 large eggs, 1/2 teaspoon salt, 1 tablespoon olive oil
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On a clean surface, make a mound with the flour and create a well in the centre. Crack the eggs into the well, and add salt and olive oil. Gradually mix the flour into the eggs using a fork until combined.
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Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s too sticky, add a little more flour.
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Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes to 1 hour.
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After resting, divide the dough into two pieces. Using a rolling pin or pasta machine, roll out one piece at a time into a thin sheet, about 1/16 inch thick.
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Cut the rolled dough into your desired shape—fettuccine, tagliatelle, or pappardelle. Use a sharp knife or a pasta cutter for even strips.
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Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes or until al dente. Fresh pasta cooks much faster than dried pasta.
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Drain the pasta and toss it with your favourite sauce or ingredients.
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Serve immediately for the best texture and flavour.