Homemade egg pasta dough

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Courtesy photo This pasta dough can be rolled or cut into any shape you like.

This dough is perfect for fettuccine, ravioli, spaghetti or any other pasta dish you would like to make.

EGG PASTA DOUGH

2 cups all-purpose flour

2 Cups 00 flour (or just use 4 cups all-purpose flour )

1 tablespoon extra virgin olive oil

4 large eggs (if you have small or medium eggs, use 5)

Pinch of salt

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs, oil and salt. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).

When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

Use a rolling pin or pasta roller to roll small amounts of the dough into long, thin strips about 4 inches wide. The dough should be rolled out until it is thin enough to see your hand on the other side.

Use extra flour to coat your pasta sheet and fold every 2 inches until you have a nice roll. Using a chef knife, cut your noodles to the desired width. (Fettuccine is usually about 1/4 inch wide; linguine is about a third of that.

Cook in salted boiling water for about 45 seconds before adding to your favorite sauce.

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