Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon water (optional, if needed)
For a richer flavor, you can substitute one of the eggs with two egg yolks. If you prefer a whole grain option, substitute half of the all-purpose flour with whole wheat flour. This flexibility allows you to tailor the pasta to your taste or dietary needs, much like Mama Lou used to adapt recipes with whatever she had on hand.
Instructions
- On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, beat the eggs gently, gradually incorporating the flour starting from the inner rim of the well.
- Once the dough begins to come together, use your hands to knead it into a ball. If the dough is too dry, add water a teaspoon at a time.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. This step is crucial as my sister Ouma would remind me, “A good knead is the key to perfect pasta.”
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
- After resting, divide the dough into four pieces. Keep the pieces you’re not using covered.
- Roll out each piece using a pasta machine or a rolling pin to your desired thickness. We used to debate over the perfect thickness; Mama Lou loved hers paper-thin, while I prefer a bit more bite.
- Cut the pasta into your desired shape—fettuccine, tagliatelle, or even hand-cut pappardelle.
- Cook the pasta in a large pot of salted boiling water for 2-4 minutes, until al dente.
- Drain and serve immediately with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
