Fresh Egg Pasta
Ingredients
- 2 ½ - 3 cups “00” pasta flour
- 3 Large Eggs
- 1 tablespoon Olive Oil
- ¼ teaspoon Salt
Yield
1-pound of pasta
Handmade, homemade pasta. It doesn’t get more fresh than this! You can follow along with Central Market’s Mary Martini to view the process…her homemade pasta sauces are a cinch!
Preparation:
1. Place the flour in the center of a work surface. Make a well in the center of the flour. Add the eggs, olive oil and salt to the well. With a fork, blend the eggs together. Slowly gather some of the flour into the center egg mixture. Gradually bring in more and more of the flour until you can start to knead the dough with your hands. Add additional flour if necessary. Knead the dough for at least 5 minutes. Place in a plastic bag to let rest for at least 30 minutes or up to 2 hours.
2. Roll out the dough with a floured rolling pin or a pasta machine to desired thickness. Cut into desired pasta shapes.