Double Oo Flour Pasta

Instructions

1. Start by creating a well with the flour on a clean work surface. Crack the eggs into the center of the well and add a pinch of salt.

2. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well.

3. Once the dough starts to come together, use your hands to knead it into a smooth ball. If the dough feels too dry, add a splash of water; if it’s too wet, sprinkle in a little more flour.

4. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

5. After the dough has rested, cut it into quarters. Take one quarter, leaving the rest covered, and flatten it with a rolling pin to about 1/8 inch thick.

6. Dust the dough with a little flour to prevent sticking. Roll the dough from one edge to the other to form a loose log.

7. Cut the log crosswise into thin ribbons to create the pasta noodles. Repeat this process with the remaining dough quarters.

8. Bring a large pot of salted water to a boil. Add the fresh Double Oo flour pasta and give it a gentle stir to prevent sticking.

9. Cook the pasta for about 2-3 minutes or until al dente. Fresh pasta cooks much quicker than dried pasta, so make sure to keep an eye on it.

10. Drain the pasta and toss it with a drizzle of olive oil to prevent clumping.