Ingredients
3 cups flour
1/2 teaspoon salt
3 eggs
3 tablespoons olive oil (optional)
1/4 cup water
Method
Sources
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RecipeNLG
dataset
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough. Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes. Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise. Slice dough across 1/4 inch wide strips. Unwind strips and allow to dry on clean dry towels for 1 hour or longer.