Classic Homemade Pasta

1On a clean surface or in a large bowl, make a mound with the flour and create a well in the center.

2Crack the eggs (3 large) into the well and add the salt (½ teaspoon) and olive oil (1 tablespoon).

3Using a fork, gently beat the eggs (3 large), gradually incorporating the flour from the edges of the well until a dough begins to form.

4Knead the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

5Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

6After resting, divide the dough into four equal pieces. Keep the pieces you are not using covered to prevent them from drying out.

7Flatten one piece of dough slightly and roll it out using a pasta machine or a rolling pin until it reaches your desired thickness (usually about 1/16 inch for fettuccine).

8Cut the rolled-out dough into your desired pasta shape (e.g., fettuccine, tagliatelle, or lasagna sheets).

9Repeat the rolling and cutting process with the remaining pieces of dough.

10Cook the pasta in a large pot of boiling salted water for 2-4 minutes, depending on the thickness, until al dente. Drain and serve with your favorite sauce.