Homemade Pasta

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 beaten eggs
• 1/2 cup water
• 1 teaspoon cooking oil or olive oil

Instructions

1. In a large mixing bowl stir together 2 cups of the flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water, and oil. Add to flour mixture; mix well.
2. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest for 10 minutes.
3. Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12x12-inch square (about 1/16 inch thick). Let stand 20 minutes. Cut as desired (see tip and photos, opposite).
4. Or, if using a pasta machine, pass dough through machine according to manufacturer's directions till 1/16 inch thick. Cut as desired.
5. Cook the pasta (see chart, page 278), allowing a few more minutes for dried or frozen pasta. Drain.
6. To store: After cutting and shaping the pasta, hang it from a pasta drying rack or clothes hanger, or spread it on a wire cooling rack. Let dry overnight or till completely dry. Place in an airtight container and refrigerate for up to 3 days.
7. Or, dry the pasta for at least 1 hour. Seal it in a freezer bag or freezer container. Freeze for up to 8 months.
8. Whole Wheat Pasta: Prepare as above, except substitute whole wheat flour for the all-purpose flour.
9. Spinach Pasta: Prepare as above, except increase all-purpose flour to 2 3/4 cups, reduce water to 1/4 cup, and add 1/4 cup very finely chopped cooked spinach, well drained, to the egg mixture. Makes 1 1/4 pounds fresh pasta (10 servings).
10. Herb Pasta: Prepare as above, except add 1 teaspoon dried basil, marjoram, or sage, crushed, to flour mixture.
11. Egg Noodles: Prepare as above, except substitute 1 egg plus 2 egg yolks for the 2 eggs. Reduce flour to 1 3/4 cups in flour mixture and 1/2 cup for kneading. Cut dough into 1/4-inch-wide strips, then cut into 2- to 3-inch lengths.