Fresh Pasta dough

2  cups		flour (all purpose)
2		large eggs
1  teaspoon		olive oil
2  teaspoons		water if needed

Tip: For nutritional information on all the ingredients in Fresh Pasta dough just click on each ingredient name. Then adjust the serving size for any Fresh Pasta dough ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pour flour on clean surface, make a well in middle. Add room temperature beaten egg, oil, and a few drops of water to center well. Slowly add flour from sides to make dough. Knead dough until smooth ball forms. Add as much water ( a few drops at a time) as you need if the dough seems dry. Cover with plastic wrap and let it rest at room temp for up to half an hour.

Either roll out with rolling pin or cut up into sections for pasta machine and run it through until thin and cut into your favorite shape (spaghetti, linguine, fettuccine, etc).

dry it out on a towel then freeze, or use immediately.

Boil pasta (salted water) for a few minutes until cooked.

Also, you can omit oil and just do egg & water.

making the dough takes about 10 minutes. let it rest for 30 and it takes another 30plus minutes to create your pasta type.

Makes approximately 15 oz before cooking.