Fresh Egg Pasta
Pasta all’ Uovo
3 cups unbleached all-purpose flour (or as needed)
4 large eggs
1/2 teaspoon salt
1 teaspoon extra-virgin olive oil
To make by hand: Mound the flour in the middle of a large wooden cutting board or a clean, smooth counter. Make a well in the middle of the flour and add the eggs, salt and olive oil. Using a fork, gently break the eggs and blend them into the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to maintain the shape of the well. This stage will look a little messy. When about half the flour is blended into the egg, the dough will come together. Knead the dough with the palms of your hands. Once the dough comes together into a well-formed ball, remove it from the board or the counter. Scrape up any leftover bits and discard. Lightly re-flour the board or counter and continue kneading for about 4 to 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and let it rest for about 30 minutes at room temperature.
To make with a food processor: Add 2 3⁄4 cups flour to a large capacity food processor fitted with a metal blade. (You can also use a large volume electric mixer.) In a separate bowl beat the eggs, olive oil and salt until well blended. With the motor running, pour the egg mixture into the processor. Continue processing until a sticky dough is formed. Remove and knead with your hands using remaining flour to form a smooth and elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Makes 4 to 6 servings.
