There’s nothing like a batch of freshly made pasta, cooked al dente. This recipe comes to us from Kristina of FormerChef.com.
- 2 cups all-purpose flour
1 tablespoon olive oil
1/2 teaspoon salt
Put the flour and salt in a large bowl and make a well in the center. Mix the egg with the olive oil in a small bowl and then pour into the flour well.
With a fork, gently start to incorporate the flour into the egg. As the dough comes together use your hands to gather it into a ball. Prepare your work surface with a light coat of flour. Once you can get it into one mass, knead the dough on your work surface for about 5 minutes, or until the dough becomes smooth. Cover with plastic wrap and let the dough rest for at least 30 minutes.
Bring a large pot of salted water to a boil over medium-high heat.
Roll out the pasta dough, either with a rolling pin or in a pasta machine according to directions. Roll the pasta in small batches because the dough dries very quickly. Cut the pasta to your preferred size and shape with a knife or dough cutter. Place the pasta on a floured sheet pan, dust with flour, and cover with a kitchen towel as you work.
Wait until your pasta sauce is nearly complete to cook the pasta. Drop the cut pasta dough into the boiling water and cook for 3-4 minutes, or until the pasta has been cooked to preference.