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Place flour in large bowl. Make a well in the center of the flour.
Beat eggs, olive oil and salt in separate bowl. Pour the egg mixture into well in the flour. Begin to work flour into egg mixture using a fork. Working from the center outward, gradually mix dry ingredients into the egg mixture, until dough comes together and forms a shaggy mass. If dough seems too dry, add water as needed, 1 teaspoon at a time. If dough is too wet, sprinkle in additional flour, as needed.
Once dough comes together, turn out onto floured surface. Knead until a smooth ball forms, about 5 to 10 minutes. Place dough in clean bowl; cover with plastic wrap. Let dough rest 30 to 40 minutes at room temperature.
To roll and shape dough by hand, divide dough into 4 quarters. Flatten each quarter into an oval disk. Wrap 3 disks in plastic wrap until ready to roll. Dust remaining dough disk lightly with flour. Dust rolling pin with flour (or that bottle of wine you’ve been drinking—we don’t judge). On a lightly floured surface, roll dough as thin as possible. Lift and turn dough, sprinkling surface with more flour to prevent sticking as needed. Continue rolling until you can see your hand through the dough.
To make long pasta noodles, stretch or roll dough into rectangular shape and dust lightly with flour. Starting from the short side of the rectangle, roll dough loosely into a log. Using a sharp knife, cut log to desired width of noodles. Toss gently to unroll noodles and dust lightly with flour to prevent from sticking together. Repeat process with remaining dough. Hang noodles or place on a baking rack to dry 10 to 15 minutes.
To cook pasta, bring large pot of water to rolling boil. Add 1 tablespoon of salt to the water. Add pasta to boiling water, stirring to keep pasta from sticking together. Cook 3 to 4 minutes, or until desired texture. Drain well and serve hot with your favorite sauce like this Roasted Tomato Sauce.
Test Kitchen Tips:
•To use a food processor instead of mixing ingredients by hand, place flour and salt in bowl of food processor. Pulse to mix. Add eggs and olive oil; pulse until dough pulls into a ball. If dough seems too wet, sprinkle in additional flour, pulsing to mix. If dough seems too dry, add additional cold water, 1 teaspoon at a time, pulsing until desired texture is reached. Turn dough out onto floured surfaced and knead 3 to 5 minutes. Continue as directed.
•To use a pasta roller instead of shaping dough by hand, prepare dough disks as directed. Dust rollers of machine with flour. Starting at the widest setting, roll dough through the machine to flatten. After the first pass through the machine, fold dough into thirds to create a rectangle. Pass dough through the widest setting again. Fold dough sheet into thirds once more. Reduce the pasta roller to the next lower setting. Repeat above process 2 times for each setting until desired thickness is reached. Cut pasta dough into desired shape using pasta roller attachments. Allow pasta to dry and cook as directed above.
•Try adding your favorite herbs, spices or seasonings to flavor the pasta. Stir seasonings into flour before mixing with wet ingredients. Try our favorites like McCormick® All-Purpose Basil Oregano & Garlic Seasoning, Grill Mates® Montreal Steak Seasoning, Gourmet Garden™ Lightly Dried Basil, or a combo of McCormick® Crushed Red Pepper and fresh lemon zest.