Homemade pasta

Step 1

Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks. By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.

Step 2

After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.

Step 3

Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.) *If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.

Step 4

Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.

Step 5

To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve.