Homemade Fresh Pasta Recipe

Heap the flour into a pile on the countertop. Create a large well or crater in the center, big enough to hold the eggs and olive oil like bowl.

Place the eggs, yolk, olive oil and salt into the well. Use a fork to whisk together the eggs and oil.

Continue whisking the eggs, but begin pulling in bits of flour from inside the well. Use a stirring motion and go slowly to avoid any eggs breaking through the bowl of flour.

Continue like this until the dough starts to come together and the eggs have been incorporated. The dough will be damp in and chunky in some parts and loose in others, and the mixture will still be quite floury. That’s ok.

Use hands or a bench scraper to continue bringing the dough together.

When the dough looks relatively cohesive, but still a bit scraggly, form it into a ball, and knead for 10 minutes against the counter. The dough will be rough at first, but it should begin to tighten up and smooth out as kneading continues.

Wrap the dough with plastic wrap and let it rest on the counter to rest for an hour.

When the dough has finished resting, shape it into a fat log and cut it into 5 or 6 equal sections. Leave one section out and rewrap the others.

Flour counter well, and use a rolling pin to roll out the dough into a long strip. With each pass, lift the dough up, re-dust the counter beneath, and flip it over.

Dust the strip of dough with more flour. Starting with the short end, loosely fold like an accordion.

Use a very sharp knife to cut the stack across the folds into thin strips.

Unroll the bundle of noodles and lay them across the dining room table, kitchen island or the back of a chair. Let them dry for about 15 minutes.

Continue rolling out and cutting the rest of the pasta.

At this point, the noodles will still be pliable, but dry. They can be used immediately or frozen for later.

To cook, bring a pot of well-salted water to a boil. Add the fresh or frozen pasta and cook for 4 to 5 minutes, until chewy and al dente (taste one of the noodles to check).