Egg Pasta Dough

1.On a clean, dry work surface, mound the flour and salt. Create a large well in the center, ensuring the walls of the well are thick enough to hold the liquid.

2.Crack the eggs into the well and add the olive oil (if using). Use a fork to gently whisk the eggs, slowly incorporating flour from the inner walls of the well.

3.Continue mixing until the dough becomes shaggy and difficult to mix with the fork. Use a bench scraper or your hands to fold the remaining flour into the wet mixture.

4.Knead the dough vigorously for 8 to 10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over. The dough should become smooth, elastic, and slightly tacky, but not sticky. If it is too sticky, add a teaspoon of flour at a time.

5.Form the dough into a smooth ball. Wrap it tightly in plastic wrap and let it rest at room temperature for a minimum of 30 minutes (up to 2 hours). This allows the gluten to relax, making the dough easier to roll.

6.Cut the rested dough into four equal pieces. Keep the pieces you are not working with covered with plastic wrap to prevent drying.

7.Lightly flour your work surface and flatten one piece of dough into a rectangle. Pass the dough through the widest setting of a manual pasta machine (usually setting 1).

8.Fold the dough in half or into thirds (the 'envelope' fold) and pass it through the widest setting again. Repeat this folding and rolling process 2-3 times until the dough is smooth and uniform.

9.Continue passing the dough through the machine, gradually decreasing the setting one notch at a time, without folding, until the desired thickness is reached (usually setting 6 or 7 for fettuccine/spaghetti, or setting 8 for ravioli). The sheet should be slightly translucent.

10.Lay the pasta sheet on a lightly floured surface for 5-10 minutes to allow it to dry slightly, which prevents sticking when cutting.

11.Attach the cutting attachment (e.g., fettuccine or spaghetti cutter) to the machine. Pass the pasta sheet through the cutter. Gently catch the strands and dust them lightly with flour.

12.Coil the fresh pasta into small nests. Cook immediately in a large pot of salted boiling water for 2 to 4 minutes, or allow the pasta to dry completely (about 12-24 hours) for storage.