Fresh egg-enriched pasta forms a delicate foundation for a variety of dishes. Making the dough by hand gives you a sense of the correct flour-to-water ratio and ideal dough consistency. You may need to adjust the quantities of flour or water, depending on the weather.
Fresh Egg Pasta Dough
2 1/2 cups flour, plus extra for dusting
2 Tsp. extra-virgin olive oil
|Make a well in the flour.
Pour 2 cups of the flour into a mound on a clean work surface. With your fingers, gently make a well large enough to hold the eggs in the center of the mound.
|Pour the eggs into the well.
Crack the eggs into a large measuring cup and check for shells. Add the oil to the measuring cup and then pour the egg-oil mixture into the well.
|Whisk the eggs.
Using a fork, carefully whisk the eggs in the well, without drawing in any flour, until they are just mixed together.
|Draw in the flour.
Use the fork to gradually draw the flour into the center and stir it together with the egg-oil mixture. Gently draw in more flour and mix it in this way until all of the flour is blended in and you have a shaggy mess of dough.
|Bring the dough together.
Use your hands to bring the shaggy mass of dough into a ball. When all the flour is combined, if the dough is still sticky, sprinkle more flour over the dough, a little at a time, and mix it in.