Recipe Instructions:
Ingredients
3/4 cup (6floz/170ml) water, ( you might need a little more)
2 tablespoons olive oil
3 cups (15oz/ 426g) all-purpose flour
Instructions
In a small jug, whisk together the water and the olive oil, set aside.
On a large, flat surface place the flour in a mound. Make a well in the center of the flour.
Slowly add some of the water and mix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using your fingertips.
Keep adding more water and incorporating the flour until all the flour has been absorbed. This will be a messy process, but it is well worth it!
Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.
When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.
Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin.
Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.
