Fresh Pasta - Medium Batch

Sift the flour onto a clean countertop or into a large bowl. Make a deep well in the center of the flour.

In a small bowl, beat together the eggs, olive oil, and salt. Pour this mixture into the well.

Using a fork, gradually beat the flour into the liquid to form a smooth paste. Continue mixing the flour and eggs until a firm dough forms.

Knead the pasta dough, adding more flour as needed to form a strong, smooth, elastic ball. Since flours vary from region to region, you may not use all of the flour, or you may need to add more. This process should take only 4-5 minutes.

Cover the dough and let rest for 5-10 minutes.

To make pasta sheets, use a roller style pasta machine. Cut the dough into 5 even pieces. Work with one piece of dough at a time, leaving the remaining pieces covered.

Dust the first piece of dough with flour and run it through the rollers of the machine adjusted to the widest setting (commonly numbered 1).

Fold the dough in thirds and press gently. Feed the narrow edge into the roller. Repeat folding the dough and rolling.

Adjust the rollers to the next smaller setting (commonly numbered 2) and roll the narrowest end of the pasta through the machine.

Continue altering the setting by one notch and rolling the pasta through to form a long sheet. Dust with additional flour as needed.

Cut the sheets in half for easier handling.

Place the pasta sheets onto a well-floured surface or clean, lint-free cloth and continue with the remaining pieces of pasta dough.

Use the sheets for lasagna or cannelloni. Stuff to form ravioli or tortelloni. Or run the sheets through the cutter to make linguini or fettuccine.