2cupsAP flour - Or: 1/2 c Semolina, 1 1/2 c AP flour
Salt
Olive Oil
Instructions
Stir together flour and salt. Form into a bowl shape on a clean work surface or in a medium mixing bowl.
Crack eggs into the center of the "bowl".
Whisk eggs with a fork until well combined. Begin stirring in flour as well.
When egg mixture is thick enough to not eggscape, begin to collapse the "bowl" in. Drizzle in a little oil. At this point, you can use the bench knife to begin folding over and cutting in any loose flour to speed the mixing process.
Fold and knead and roll until a smooth and springy dough forms. The dough will self-clean the countertop. Add flour little by little if dough is still sticky.
Wrap dough in plastic and rest 30 minutes at room temperature.
Flour a work surface and set up a pasta roller.
Open plastic and cut off 1/4 of the dough ball. Cover the remaining dough with an overturned bowl to keep moist.
Roll the piece of dough in your hands until generally round, then press flat on the work surface. The dough should be around 1/4 inch thick or thinner and should be well dusted on both sides.
Feed the dough through the pasta roller twice on each level, starting from 0 and going to 6 (for fettuccine-type noodles). Remember that the dough will puff a bit when cooked. No need to dust the dough again until after level 6 unless it is sticky. It should be a strong but supple dough sheet.
Flour both sides of the dough sheet well, dusting off any excess but making sure no spots are missed. Cut long sheet into ~8 inch lengths if desired.
Feed dough through cutting blades of the pasta roller or cut to the desired width by hand.
Hang pasta on a rack to rest.
Repeat rolling and cutting for remainder of dough.
Notes
Pasta dough is best cooked fresh (boil in well salted water for a few minutes until al dente) and cooks fastest that way, but can also be fully dried and stored or frozen.