- 2 cups all-purpose flour
- 2 large whole eggs
- 1/4 tablespoons extra-virgin olive oil
- 3 tablespoons water
- Measure the flour and shake it through a sieve into a medium sized mixing bowl. However, if you are making a mixed flour pasta, don't try to sift or whisk the flours to blend them.
- Drop the eggs or egg yolks into a small bowl or measuring cup; beat briefly with a fork to break them up. Pour in the measured amounts of oil and water and mix well with the eggs.
- Pour the wet ingredients into the flour. Toss and mix everything with a fork until the flour is moistened and starts to clump together.
- Lightly flour with your hands, then gather the clumps-or use a flexible plastic dough scraper-and begin kneading right in the bowl, folding the ragged mass over, pushing and turning it, then folding again. Use the kneading action to clean the sides of the bowl.
- When you have formed a cohesive clump of dough, turn it out onto a small work surface lightly dusted with 1/2 teaspoon of flour and continue kneading for 2 to 3 minutes, until the dough is smooth and shiny on the outside, soft throughout, and stretchy.
- Form the dough into a disk and wrap it tightly in plastic wrap, and let it rest at room temperature for 1/2 hour. Store, very well wrapped, in the refrigerator for a day, or for a month or more in the freezer. Defrost frozen dough slowly in refrigerator, and let it return to room temperature before rolling. Defrosted dough will need a bit more flour.