Pasta Dough

🍝Ingredients

• 250 g all-purpose flour (approx. 2 cups)
• 3 large eggs (at room temperature, about 150 g total)
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 g) salt
• 15–45 ml water (1–3 tablespoons), as needed for dough consistency

• A pinch of semolina flour can add a rustic bite to the dough.
• A touch of turmeric or spinach puree for color flair (and secret nutrients!).

🥖 Instructions

1. Mix the dry base In a large mixing bowl or directly on a clean countertop, combine the flour and salt. Create a volcano-style well in the center (yes, we’re going full culinary geology here).
2. Add the wet ingredients Crack the eggs into the well, pour in the olive oil, and use a fork or your fingertips to whisk the eggs gently. Begin incorporating the flour from the inner rim toward the center. Keep things civil; no egg eruptions.
3. Form the dough As it starts coming together into a shaggy dough, add water sparingly, 1 tablespoon at a time, until it becomes a cohesive ball. You're aiming for a dough that's firm but not dry, pliable but not sticky.
4. Knead like you mean it Transfer the dough to a lightly floured surface. Knead for 7–10 minutes until smooth and elastic. This is your mini arm workout. Bonus: the dough should spring back slightly when poked.
5. Rest and relax Wrap the dough tightly in plastic wrap or pop it in a reusable container. Let it chill in the fridge for at least 30 minutes. Gluten’s gotta relax so you can roll with ease.
6. Roll and shape Roll out the rested dough using a pasta machine or rolling pin to your desired thickness (1–2 mm for fettuccine; thinner for ravioli). Dust with flour as needed to prevent sticking.
7. Cut to your pasta personality Slice into tagliatelle, pappardelle, or go wild with filled pasta shapes. Let the shaped pasta dry for 15–30 minutes before cooking or freezing.

✨ Handy Tips & Notes

• No pasta machine? Rolling pins work just fine. Channel your inner Italian nonna.
• Don’t overdo the water. Pasta dough should feel denser than bread dough — if it’s sticky, it needs more flour or a bit more kneading.
• Storage: You can freeze the dough (wrapped well) or freeze shaped pasta. Just toss straight into boiling water — no need to thaw.