2 cups white flour (220gm)
3 large eggs
1½ tbsp (45 ml) olive oil, or vegetable oil
1/2 tsp salt (3ml)
Combine the flour and salt in the middle of a large clean work surface, and form into a heap.
Use a fork to form a well.
Lightly beat the eggs and oil together in a small bowl, using a fork.
Pour the egg mixture into the middle of the well.
Using the fork, gently stir the egg and draw in flour from the edges, beating to mix.
Try to keep the outer wall intact until the egg mixture is thickened.
Using your hands, form the mixture into a rough ball and incorporate any bits and pieces of dough and flour left on the board.
Use a little additional flour if the dough is too sticky.
The dough is kneaded using the heels of your hands to press it down and flatten it.
Fold it in half and repeat for about five minutes until the dough is well mixed and smooth.
Cover the dough with an inverted bowl and allow it to rest from 30 minutes to three hours.
Cut the dough into six pieces and keep unworked dough covered.
After attaching the pasta machine to the work surface, take a piece of dough and flatten it into a round. Dust lightly with flour.
With the machine at its widest setting, pass the dough through the rollers.
Avoid pulling or stretching the dough as it goes through the machine.
Fold the dough into three to make a rectangle. Dust one side lightly with flour.
Move the rollers one notch closer together and pass the dough through, with the folds to the side.
Refold the dough as before and repeat this process three times without changing the roller setting.
Reduce the roller setting one notch and pass the dough through again, this time without refolding it.
Continue to roll the dough through the machine, closing the rollers one notch at a time, until the smallest setting is reached. (For fettuccini stop rolling at the next to smallest setting)
Carefully lay the rolled dough on a dry tea towel and cover with another tea towel.
Lightly dust with flour to prevent the layers of dough from sticking together.
Allow to rest for about 15 minutes before cutting.
This is done using the appropriate slots on the machine for spaghetti and fettuccini, as shown at top, or a sharp knife or pizza cutter. For lasagna, simply cut to size.
The pasta should be laid out on a lightly floured surface to dry for at least 30 minutes before cooking. Try to keep the pieces separate from each other to avoid clumping when cooking. Alternatively, you can dry them hanging on a pasta rack or similar contrivance.
Fresh pasta only requires a minimal amount of cooking time; generally about three minutes.
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