About this recipe:Save money by making this simple, versatile egg pasta. You won't want to return to the packaged brands after tasting your own homemade version!
300g strong plain flour
1 tbsp olive oil
pinch of salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:55min › Ready in:55min
Heap the flour on a clean work surface, making a well in the centre. Crack the eggs into the well and add the oil and salt. Gently beat the eggs with a fork, drawing in the flour a little at a time, until the mixture forms a dough. If necessary, add a few drops of water. (Alternatively, place all the ingredients in a food processor and whizz together until the mixture forms a smooth dough.)
Knead the dough by hand on the work surface, stretching it as much as possible. Roll back into a ball and repeat the stretching and kneading operation for at least 5 minutes, until the pasta is smooth and elastic and no longer sticks to your fingers. Wrap in cling film and chill for 30 minutes.
Divide the ball of dough in half. Lightly flour the work surface and the rolling pin. Roll out each piece of dough as thinly and evenly as possible.
Cut the dough into whatever shape you desire, using a knife or a pasta machine (following the manufacturer's instructions).
Cook immediately or allow to dry for up to 30 minutes before cooking in a large pan of lightly salted boiling water.
If the dough still seems sticky after kneading, add a little flour – not too much, it must remain supple.