We say macaroni in my family, but it's just the same as pasta dough. Enjoy!
2 cups flour*
2 large eggs
1/4 tsp salt
3 Tbs extra virgin olive oil
2-3 Tbs cold water
Yields approximately 1 lb dough Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands AND pasta rolling machine or handy rolling pin for the adventurous...more instruction on that in another post)
Stand Mixer and Food Processor Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. To mixing bowl, add flour, salt and egg mixture. Mix on medium speed until dough comes together. If dough appears too dry, add one tbs of water until rough ball forms.
3. Turn out onto lightly floured board or clean countertop and knead for 2-3 minutes. Dough should appear smooth and stretchy. Let rest for 30 minutes.
By Hand Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. Whisk salt and flour together and form a into a mound on a clean counter or in a large mixing bowl. Form a well in the center of the flour and carefully pour the egg mixture into the center.
3. Using a fork, mix the eggs while incorporating flour from the outer sides of the well. Try to keep the egg mixture from spilling outside. Continue mixing in the flour to the egg mixture until dough begins to form.
4. Once dough begins to form, stop using fork and with lightly floured hands, incorporate the rest of the flour.
5. Add water if the dough appears too dry, one tbs at a time. When dough is stretchy and smooth, let rest for 30 minutes
Rolling and shaping pasta:
1. After dough has rested, divide dough into 4 pieces. Place the setting at the lowest number on the past roller (widest setting)
2. Place dough through the roller to initially flatten
3. Fold the dough in thirds, then place through roller. Continue this process of folding and rolling through the widest setting 6 times.
4. After folding and rolling 6 times, change the dial to 2, roll the dough through and continue this until you reach the desired thickness of your pasta. Most dials go up to 6 or 7. The higher the number on the dial, the thinner the pasta.
5. Once you've reached the desired thickness, pass the dough through whichever shape you have available; spaghetti, linguine, fettuccini are the popular sizes availabe on most past makers. You can also hand cut if you prefer by flouring the flattened dough and folding the two ends into the center, flouring again and then folding one half on top of the other. Rotate your dough 1 turn to the right and then with a sharp knife, slice the width of pasta you'd like.
2 cups flour*
2 large eggs
1/4 tsp salt
3 Tbs extra virgin olive oil
2-3 Tbs cold water
Yields approximately 1 lb dough Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands AND pasta rolling machine or handy rolling pin for the adventurous...more instruction on that in another post)
Stand Mixer and Food Processor Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. To mixing bowl, add flour, salt and egg mixture. Mix on medium speed until dough comes together. If dough appears too dry, add one tbs of water until rough ball forms.
3. Turn out onto lightly floured board or clean countertop and knead for 2-3 minutes. Dough should appear smooth and stretchy. Let rest for 30 minutes.
By Hand Instructions:
1. In a small bowl, mix together eggs and olive oil; set aside
2. Whisk salt and flour together and form a into a mound on a clean counter or in a large mixing bowl. Form a well in the center of the flour and carefully pour the egg mixture into the center.
3. Using a fork, mix the eggs while incorporating flour from the outer sides of the well. Try to keep the egg mixture from spilling outside. Continue mixing in the flour to the egg mixture until dough begins to form.
4. Once dough begins to form, stop using fork and with lightly floured hands, incorporate the rest of the flour.
5. Add water if the dough appears too dry, one tbs at a time. When dough is stretchy and smooth, let rest for 30 minutes
Rolling and shaping pasta:
1. After dough has rested, divide dough into 4 pieces. Place the setting at the lowest number on the past roller (widest setting)
2. Place dough through the roller to initially flatten
3. Fold the dough in thirds, then place through roller. Continue this process of folding and rolling through the widest setting 6 times.
5. Once you've reached the desired thickness, pass the dough through whichever shape you have available; spaghetti, linguine, fettuccini are the popular sizes availabe on most past makers. You can also hand cut if you prefer by flouring the flattened dough and folding the two ends into the center, flouring again and then folding one half on top of the other. Rotate your dough 1 turn to the right and then with a sharp knife, slice the width of pasta you'd like.
Storing your fresh pasta:
1. When pasta has been rolled, shaped and ready you can eithr cook immediately, or freeze for future use. (Many people invest in so-called pasta dryers. These basically look like mini clothese racks! I find that the pasta dries out quickly and sticks to these things.)
3. When pasta has been cut, sprinkle with flour and be sure to coat all strands. Line up strands of pasta and swirl into a nest. Sprinkle a small amount of flour on top and place nests on a sheet pan lined with wax or parchment paper and place in freezer to freeze initially. 
4. Once frozen, place nests in freezer bags layered with parchment or wax paper or tupperware and keep in freezer for up to 3 months.
*Flours! I know you've been wondering about that little asterisk. All you should know is that this works great with different types of flour. I have tried all wheat, but found the dough was a little tougher then I prefer. But, 1 cup whole wheat and 1 cup all purpose is fantastic and a family favorite.
Try semolina, experiment with spelt, use whatever flour is interesting to you, just make it from scratch!
MJM
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