- Prep Time:
- 60 min
- Wait Time:
- 30 min
- Cook Time:
- 5 min
- 3 cups ( 750 mL ) all-purpose flour
- ½ tsp ( 2.5 mL ) salt
- 4 eggs
- 1 tbsp ( 15 mL ) extra virgin olive oil
- ½ cup ( 125 mL ) water
- Additional flour
On a clean work surface, combine the flour and salt and mix gently.
Create a well in the middle of the flour big enough to hold the 4 eggs. Crack the eggs into the well. Gently whisk the eggs with a fork, then add the olive oil.
Using your fingers, gently bring the flour into the egg mixture. Continue to do this until the dough starts to come together, adding water as needed. The amount of water may vary depending on humidity and the moisture content of the flour.
Knead the dough until it is a smooth consistency, about 5 to 10 minutes.
Wrap the dough in plastic wrap and let it sit at room temperature for 30 to 40 minutes.
Once the dough has rested, divide it into 4 pieces. Take one piece and leave the rest covered.
Sprinkle some flour on the work surface, and begin to roll out the dough with a rolling pin. Roll the dough until very thin. You should be able to see your fingers through it. As you are rolling, lift the dough once in a while to prevent it from sticking to the work surface. If needed, add more flour. Flip the dough over from time to time.
Once the dough is rolled out thinly, use your fingers to roll it onto itself to form a long coil. Starting at one end, slice the coil into thin rings (about ⅛" to ¼" (3mm to 6mm) wide depending on the style of noodle you prefer), and then unravel each one. Place the strips on a tray dusted with flour and toss them in the flour. Cover the strips with a clean cloth. Repeat the rolling and slicing process with the remaining dough.
Bring a large pot of salted water to a boil. Add the pasta, stir gently, then cook until the noodles are floating, about 5 minutes. Drain and use as desired.