Basic Pasta Dough
- Yield: Makes 1 pound
Source: Martha Stewart's Cooking School
- 2 cups '00' flour, plus more as needed
- 3 large eggs, at room temperature
- Scant 1 tablespoon extra-virgin olive oil
- Pinch of sea salt
Mound flour in the center of a large wooden board and make a well in the center. Beat eggs, oil, and salt together in a small bowl, and pour them into the well. Using a fork, begin incorporating the flour into the eggs, a little at a time, working from the outside edges. The dough will come together and be lumpy, but don't worry. This can also be made using a food processor fitted with a metal blade. Be sure to add eggs one at a time, blending after each addition, before adding oil.
When dough becomes too stiff to mix with fork, or when it comes together in food processor, dust your hands with flour and begin kneading it. Sprinkle more flour onto dough and knead until it is no longer wet and sticky. Once it becomes smooth and somewhat stiff, lightly flour board and continue kneading until dough becomes elastic, 3 to 5 minutes more. Knead 4 more minutes, always dusting board and hands with flour, if necessary. Divide dough into 8 pieces, flatten each piece into a small rectangle of a size that will fit through a pasta machine, wrap in plastic wrap, and set aside for 1 hour at room temperature to rest.