← Salt, Fat, Acid, Heat☆ SaveSave as variationCook this →Fresh Egg PastaA 3:2 ratio of flour to whole egg gives a silky, sturdy dough that takes any sauce. Best rolled the day you eat it.Braised Kitchen · 4 servings · 90 min · Added May 15, 2026From Salt, Fat, Acid, Heatitalianweekend-projectpastaIngredients·2 cup all-purpose flour·3 large eggs (room temperature)·0.5 tsp kosher salt·1 tsp olive oilSteps01Mound 2 cups flour on the counter and make a wide well. Add 3 eggs, ½ tsp salt, and 1 tsp olive oil to the well.02Beat eggs with a fork, gradually pulling in flour from the inside wall of the well.03Once a shaggy dough forms, knead by hand 8–10 minutes until smooth and elastic.04Wrap dough in plastic and rest 30 minutes at room temperature.05Divide into 4 pieces. Roll each through pasta machine, decreasing thickness setting one at a time until thin enough to see your hand through.06Cut to desired shape, dust with flour, and cook in well-salted boiling water 2–3 minutes.Your notesSign in to add a private note only you can see.Community discussion (0)Sign in to join the discussion.No discussion yet. Start one.