scratch pasta

 prep 30 min

resting 30 min

2.5 c flour

4 large eggs

1 t sea salt

1 T evoo

Flour on work surface, make well. Add eggs, oil and salt to center. Break up eggs and incorporate until to have dough. If dry, add water.

Knead 8-10 min until smooth. (Can do all this in stand mixer with dough hook)

Wrap in clear wrap and rest 30 min.

Dust baking sheets with flour for noodles

slice dough into 4 pieces. Roll into oval, fold sides in to make straight edge.

Run through past roller 3 times 2, 3 on 3 and once on further levels. Lightly flour sheets before cutting into noodles.

Cook in boiling water 1-2 min.

Fresh pasta can stay in fridge 2 days.