This recipe for basic pasta dough is courtesy of chef Mario Batali.
Source: The Martha Stewart Show, November Fall 2007
Yield Makes 1 pound
3 1/2 to 4 cups all-purpose flour
4 extra-large eggs
1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups flour in center of a large work surface, and make a well in the middle. Crack eggs into the well and add olive oil.
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Wrap dough in plastic wrap; let rest for 30 minutes at room temperature before using. Roll or shape as desired.