makes about 1 lb
3 cups flour, plus more for rolling
4 large eggs
1 tbsp olive oil
pinch of kosher salt
semolina (for dusitng)
Tools needed: hand crank pasta machine or pasta attachment for stand mixer, wax or parchment paper, rolling pin
For easy clean up, add flour to an 8x8in glass baking dish and make a well with the back of the measuring cup. Whisk the eggs with the olive oil and salt until well combined.
Add egg mixture to well, and with a fork, slowly incorporate the flour into the egg mix. Keep doing this until you can no longer see any egg, and a shaggy mass forms.
Continue kneading the dough with your hands until it is smooth and no longer sticky, adding more flour if needed. This should take about 5 minutes. Wrap in plastic wrap and set in the fridge to rest for at least 30 minutes ( the longer the better) before rolling out.
Once your dough has rested, set up your hand crank pasta machine. Line a long kitchen counter (or any flat surface) with wax or parchment paper.
Cut the dough into four equal pieces. Work with one piece at a time and store the extra tightly wrapped in the fridge.
Flour your surface and rolling pin and roll the first piece of dough out as flat as you can get it. Don't worry about the shape. Set your machine to the widest setting and run the dough through. When it comes out, fold it into a neat rectangle by folding the uneven sides in. Run it through the widest setting two more times, evening out the edges if necessary.
Now, turn the pasta machine dial to the next setting and pass the dough through at least 3 times. Do the same with the third setting, but when you get to the fourth and fifth setting, you can pass the sheet through just once.
After the 5th setting I like to let my sheets rest. Dust them lightly with a little flour and set them on the wax or parchment paper.
Repeat process with remaining dough. When you have finished, you can either run the dough through the final setting or leave it as is. I sometimes prefer a thicker noodle, but it's a matter of personal preference.
When ready to cut, add the noodle cutter attachment to the pasta maker and run each sheet through. For ease, I usually cut my long sheets into smaller ones before running them through the cutter so the noodles are easier to work with. A metal bench scraper is a great tool for this.
Once the noodles are cut I like to toss them with a bit of semolina and make little nests on a parchment lined tray.
Refrigerate until ready to cook.
When you are ready to cook, bring a large pot of salted water to a boil. Add the noodles and cook for about 90 seconds. Strain and toss with olive oil to prevent sticking. Add sauce of choice and enjoy!
In you need a visual, here is a great video tutorial.