BASIC EGG PASTA

By scratch cook

Ingredients

• 2 1/4 cup unbleached all-purpose flour
• 3 large eggs at room temperature
• 1 teaspoon olive oil
• ranch dressing (optional)
• unbleached all-purpose flour for kneading and rolling

Preparation

Step 1

measure 2 1/4 cup flour onto smooth work surface (or into large wide bowl, if you prefer) forming a mound.(if you will be rolling pasta out by hand rather than with a machine you may find it easier to work with a softer dough: decrease flour by 2 or 3 tablespoons) place fist in center of mound and move in a circular motion to spread flour out, forming a wide, shallow well.

break eggs into well; add oil to well.** beat eggs and oil with fork. begin gradually to incorporate flour into egg mixture, using fork to draw flour from inside base of well and beating it into eggs. continue until enough flour has been incorporated to form thick paste. (if well breaks before paste is formed and eggs run out, quickly scrape eggs back towards well with metal spatula, sprinkle with flour to stop flow, and continue mixing)

begin tossing flour from outer edge of well on top of egg paste with one hand and mixing with fork, or finger tips of other hand. continue until enough of the flour has been incorporated to form a firm, crumbly dough.

using both hands, work dough lightly and press into ball. If dough is too dry to hold together, sprinkle with a few drops of water and work in with hands. if dough is too moist and sticky, sprinkle with additional flour, 1 tablespoon at a time, and work in with hands. set dough aside and plastic wrap.

clean hands and work surface. sift an flour remaining on work surface, or in bowl to remove dry bits; reserve this flour for kneading and discard dry bits.

knead dough on lightly floured surface, working in as much flour as needed, until dough is stiff, elastic, and pebbly-smooth, 3 to 5 minutes. with practice you will learn to judge proper consistency of dough. to test, press finger into center of dough and withdraw; finger will feel slightly sticky but should not feel moist. if necessary, knead in a little more flour.

shape dough into ball; dust lightly with flour. wrap dough in plastic wrap. let dough rest at room temperature, at least 20 minutes or up to 2 hours. dough will relax and be easier to roll.