Homemade Pasta Dough
Serving Size / Yield
- 4 C. sifted flour
- 1 1/2 tsp. salt
- 4 eggs, lightly beaten
- 1/4 C. lukewarm water
- 2 tsp. olive oil (or other cooking oil)
Sift flour with salt; make a well in the center and pour in eggs, water, and oil. Gradually draw dry ingredients from edges of bowl into liquid to form a fairly stiff dough (you may need to use hands at the end). You could also mix with a dough hook on an electric mixer (hold a dry towel over bowl so flour doesn't fly out. Knead dough on lightly floured board about 10 minutes until smooth and elastic. Cover with a dry cloth and let rest 30 minutes. Quarter dough and roll paper thin (one piece at a time) into a 13-14 inch square on a lightly floured board, using as little additional flour as possible and keeping edges straight.
For noodles (including lasagna noodles): Roll dough up loosely, jelly-roll fashion, cut crosswise in strips of desired width, and unroll. Cover with a dry cloth and let dry at room temperature for 1 hour. Cook by basic recipe but remember that homemade noodles will cook faster than commercial types.
Note: Noodles may be dried overnight (turning now and then) and stored in airtight containers. Use within one week