Fresh Egg Pasta (Pasta Fresca All'uovo) Recipe

• 300 g (1½ cups) all-purpose flour or durum semolina flour
• 1 tsp salt
• 3 eggs
• 1 Tbsp olive oil
• A few drops of water

Dough

1. Pour the flour and salt into a food processor.
2. Beat the eggs with the oil. With the processor running, slowly pour the egg through the feed tube.
3. Continue to mix until the dough comes together and forms a ball. If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.
4. Remove the dough from the food processor and knead for 10 minutes on a floured work surface. If the dough is too sticky, work in a little extra flour.
5. Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.
6. Remove from the fridge and knead it some more until it has warmed to room temperature.

'''Storing'''

1. Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.
2. Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.
3. Cook fresh pasta in 6–8 litres of water for 5–10 minutes or until al dente.