Ingredients

• 200 grams Tipo 00 flour
• 2 large eggs
• 2 pinches of salt
• 2 drizzles of olive oil
• Add a little olive oil to the water to keep the pasta from sticking together.
• Cook the pasta for 3-5 minutes (the noodles should float)
• Strain, mix with a little sauce, and serve.

Directions

• Note: Ingredients are all based on weight, since eggs can be different sizes, you may need more or less. Feel free to start with a little less flour and add as you go if you're worried about the dough being too dry.
• To make the dough:
• 1) Pour out your flour onto a clean dry hard surface like a countertop or large cutting board. Gather it together into a mound and make a hole in the center.
• 2) Pour the eggs into that hole
• 3) Add a little salt and olive oil
• 4) With a fork, mix the eggs, beating them while slowly adding flour. If the walls collapse, it's okay.
• 5) Mix the flour and eggs using a spatula, or knife until it appears to be dough like (not just wet eggs)
• 6) Use your hands to continue mixing the dough. Knead the dough. If dry, add a little more egg, olive oil, or water. If wet, add a little more flour.
• 7) Keep kneading! The dough should be smooth and soft when done.
• 8) Wrap your dough in saran wrap, a plastic bag, or tupperware (get the oxygen out) and let sit for about 30 minutes.
• To make the noodles:
• 1) Spread some semolina flour on the counter
• 2) Place the dough ball on the flour and sprinkle a little semolina four on top Start rolling. If the dough sticks to your rolling pin, add more flour.
• 3) Flip the dough every few rolls to help keep it from sticking.
• 4) You want the dough to be about 1/8th" thick if you're using a pasta maker. This way it fits in and you can make it thinner. If doing it all by hand, roll until you have your desired thickness. (note, for ravioli, you want the dough to be pretty thin so the filling heats up when cooked.
• 5) Cut sections from your rolled dough about 1/2 the width of the pasta maker.
• 6) Add a little semolina flour and flatten the dough, adjusting the numbers on the pasta maker from largest to your desired thickness (you can usually jump about 2 numbers at a time)
• 7) Once rolled, cut the strip to the noodles desired length, usually in half or thirds.
• 8) Feed the dough through the pasta cutter to make the noodles (or cut by hand)
• 9) Once cut, place on a plate and add some semolina flour to keep from sticking together. (you should be able to pick up each grouping and separate the noodles easily.
• 10) Continue until you've rolled and cut all the dough.
• Cooking the pasta:
• 1) Bring a large pot of water to a boil.
• 2) Add a little olive oil to the water to keep the pasta from sticking together.
• 3) Cook the pasta for 3-5 minutes (the noodles should float)
• 4) Strain, mix with a little sauce, and serve

Photos