Made-from-scratch pasta is better than anything you’ll ever buy in a store. In fact, just about every fine dining establishment makes their own pasta by hand, from scratch, whether it’s a simple fettucini, ravioli, tortellini or any of the other hundreds of types of pasta.
3 cups flour (I prefer semolina, but all-purpose flour works fine here, too)
1 teaspoon salt
1 tablespoon olive oil
Mix the flour and salt together in a large bowl or on a clean work surface. Form a dimple in the flour, large enough to accommodate all three eggs. Add the eggs and oil to the dimple, and gradually begin stirring with your hands, picking up just a little flour with each rotation, until the mixture becomes a thick, sticky dough. Gradually knead the rest of the flour into the dough. Once the dough is smooth and tight, roll it into a ball, coat it lightly with a thin layer of olive oil, place it in a bowl and cover with plastic wrap. Let the dough rest for at least an hour at room temperature, or overnight in the refrigerator.
Once the dough has rested, roll out the pasta by hand or using a pasta roller, and form it into whatever you like – angel hair, ravioli, tortellini…
If you’re looking for an excellent pasta roller, I use – The CucinaPro Imperia Pasta Machine, and it’s relatively affordable. You can buy it on Amazon.com here.