To make pasta by hand, place the flour on a clean, flat surface. Make a well in the center of the flour and add the eggs, oil, and salt into the well. With a fork, beat the eggs until well mixed, gradually incorporating flour from the edges into the mixture. Keep gathering flour from the sides until a dough begins to form. Note: you may not always use all the flour (it depends on ambient temperatures, humidity, etc.). If the dough is too sticky, add more flour.
Knead the dough by folding it after each time for 10 minutes. The dough should be smooth and shiny. To check if it's ready, cut the ball of dough and see if there are bubbles; there should not be any. Wrap the pasta in plastic wrap and let it rest for 20 minutes.
Once the 20 minutes have passed, divide the dough into 6 pieces. Cover 5 of the pieces with plastic wrap. Pass the dough through a pasta machine (dusted with flour) on thickness #1. Fold the dough into thirds and pass it through the machine again. Repeat 3-4 times. (To prevent the dough from sticking, dust with flour).
Continue this process with the following thickness levels (2, 3, 4, 5, 6, 7…) until you reach the desired thickness.
Level 6 is sufficient for long pasta like spaghetti, while level 8 is good for ravioli since the pasta needs to be almost translucent. To make long pasta like linguini, let the pasta dry for 10 minutes before cutting it. The ravioli should be prepared while the dough is still wet.
Alternatively, instead of kneading the pasta by hand (steps 1 and 2), you can prepare it in a food processor. Place the flour in the processor with the salt. While the machine is running, add the eggs and process the mixture until the dough forms into a ball, about 30 seconds. Continue processing the pasta for another minute, until it is smooth and elastic. If the pasta is too dry, add 1 tablespoon of water. If it is too sticky, add a little flour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?