This basic pasta dough will yield a fairly sturdy noodle that will hold up to a hearty meat sauce.
Ingredients
3 c. All-Purpose Flour
3 Whole Eggs
ΒΌ c. + 2 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Water
Instructions
Sift the flour into a large shallow bowl or directly onto a clean countertop. Create a well in the center as if the flour is a volcano.
Whisk the egg with the olive oil and water in a small bowl and add to the flour well.
Using a fork, incorporate the liquid ingredients into the flour. When all of the liquid has been incorporated, knead the dough until it is smooth and elastic, about 3 minutes. Pat the dough into a disk, wrap tightly in plastic wrap, and allow to rest at room temperature before proceeding.
After the dough has rested, divide it into 6 rectangular pieces. Using a pasta roller, roll each piece into a thin, long sheet. Roll it through the thickest setting first, then gradually work your way down to the thinnest setting. Dust the dough with flour, as needed, to prevent sticking. Place the rolled dough on lightly floured, clean kitchen towels until you have finished rolling out all of the dough.
Cut the dough into desired shaped. I did free form squares to serve with Bolognese sauce; a wide pappardelle or tagliatelle would also be nice.
Boil the pasta in abundant salted water until it floats to the top. I use my stock pot and boiled the pasta in 3 batches--you don't want to crowd the pot and you don't want to lower the water temperature by dropping all of the pasta in at once. Pick the cooked pasta out of the pot, allow the excess water to drain off and immediately transfer to the hot sauce. Serve in hot bowls. Buon appetito!
Recipe by strawberryplum at http://www.strawberryplum.com/lamb-bolognese-sauce-with-peas-mint/