Fresh Italian pasta dough

Preparation

1. 1

   Make a well with the flour on the counter and crack the eggs into the centre with the oil and salt.

2. 2

   Using a fork, gradually draw the flour into the eggs from the centre outward, until the mixture thickens.

3. 3

   Finish by hand and knead 8 to 10 minutes with firm wrist pressure, until you get a smooth, supple, elastic dough: the 'paton'.

4. 4

   Wrap it and let it rest 30 minutes at room temperature — the gluten relaxes, so the dough will roll out without springing back.

5. 5

   Divide into portions, roll out thinner and thinner with a pin or pasta machine, then cut into tagliatelle, lasagne sheets or ravioli as you like.

6. 6

   Cook fresh pasta for just 2 to 3 minutes in plenty of boiling salted water: it cooks much faster than dried pasta.