Homemade pasta dough

When you have time, nothing’s better than homemade pasta.

Yes it takes time but this is so rewarding. And fresh pastas taste so much better. I have a lot of fun making pasta with my boyfriend and a nice glass of red wine.

INGREDIENTS TO MAKE ABOUT 1LB

• 2 cups flour

• 3 eggs beaten

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 tablespoon water

INSTRUCTIONS

• Put all the ingredients in the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic.
  

• Get the dough out of the mixer and form into a ball. Wrap it in plastic wrap and let the dough rest at room temperature for about 30 minutes. You can use it immediately after or refrigerate it for up to 1 day.
  

• I like to use a pasta machine. Start by cutting your dough in smaller chunks and shaping them in an oval with your hands. Turn the adjustment knob on the side to the widest setting (number 1 for my machine). Feed the pasta dough into the roller until it reaches the desired thickness (turn the knob to reduce the width between the rollers), lightly flouring the pasta as you go to prevent sticking.
  

• Cook the pasta in a large pot of generously-salted boiling water until it is al dente. The time will depend on the thickness of your pasta, so keep an eye on it.
  

• Drain and plate the way you like it.
  

Bon appétit!