Fresh Pasta Dough

Directions

In a bowl, combine the flour and salt, creating a well in the center. Crack the eggs into the well and add the oil. Using a fork, gently mix, gradually incorporating the flour from the sides (just like whisking eggs for an omelette).

When you can no longer mix with the fork, it's time to switch to your hands.

The dough will be ready when it has absorbed all the flour. Shape it into a ball and wrap it in plastic wrap to rest for about an hour.

Once the hour has passed, knead the dough again and roll it into a log, then cut it into equal portions. Take one portion, cover the rest to prevent them from drying out.

Roll out the portion into thin pasta sheets (like paper) and cut them into any desired shape.

For ravioli, fold the pasta sheet and add flour in between to prevent sticking.

For spaghetti, roll the pasta sheet into a cylinder and cut into thin strips.

For farfalle (bow-tie) pasta, cut the pasta sheet into squares, then pinch the middle with your fingers to gather the sides.

Boil the fresh pasta for a shorter time because it's fresh!

The dough can be refrigerated for up to two days since it contains fresh eggs.