Fresh Egg Pasta

Method

1. Mound the flour on a clean work surface or in a large bowl. Make a deep well in the center. Crack the eggs into the well and add the olive oil and salt.
2. Using a fork, beat the eggs and gradually incorporate the flour from the inner walls of the well, working outward. When the dough becomes too stiff for the fork, use your hands.
3. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked. It should feel like Play-Doh — firm but not sticky.
4. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes. (This relaxes the gluten and makes the dough much easier to roll.)
5. Divide the dough into 4 pieces. Work with one piece at a time, keeping the rest covered. Flatten the piece into a rectangle with your hands, then pass through a pasta machine starting at the widest setting. Fold in thirds and pass through again. Repeat 2-3 times, narrowing the setting each time, until you reach your desired thickness (setting 5-6 for fettuccine, 6-7 for filled pasta).
6. Cut into your desired shape: fettuccine, tagliatelle, pappardelle. Or lay out sheets for ravioli or lasagna.
7. Cook in well-salted boiling water for 2-3 minutes (fresh pasta cooks much faster than dried). Drain and toss with your sauce.
8. *Storage:** Fresh pasta can be dried on a rack for 30 minutes and stored in the fridge for 2 days, or frozen on a parchment-lined tray and then transferred to a bag for up to 3 months.