Handmade egg pasta is a revelation compared to store-bought dried pasta. Rich, yellow, and with a distinct "al dente" bite, it is the standard for Northern Italian dishes like Tagliatelle Bolognese or Lasagna. The ratio is generally 100g of flour per 1 large egg.
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Pour the flour onto a clean wooden work surface or counter. Make a deep well in the center specifically large enough to hold the eggs (like a volcano crater).
Crack the eggs into the well. Add the olive oil if using.
Using a fork, gently whisk the eggs within the well to break the yolks. Slowly begin to incorporate flour from the inner walls of the well, being careful not to break the wall.
Once the mixture becomes too thick to whisk, use a dough scraper to fold the remaining flour over the egg mixture. Begin by hand.
the dough vigorously. Push it away with the heel of your hand, fold it back, turn 90 degrees, and repeat. Do this for at least 10 minutes until the dough is smooth and elastic.
Wrap the dough tightly in plastic wrap and at room temperature for at least 30 minutes. This Relaxes the gluten, making it possible to roll out thin.
After resting, the dough is ready to be rolled out by hand or machine for tagliatelle, lasagna sheets, or ravioli.
