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On a clean, dry counter surface, mound the 2 cups of all-purpose flour. Create a deep well in the center of the flour, ensuring the walls are thick enough to hold liquids.

Crack the 3 large eggs directly into the well. Add the 1/2 teaspoon of fine sea salt and the 1 tablespoon of extra virgin olive oil to the eggs in the well.

Using a fork, gently whisk the eggs, salt, and olive oil together. Gradually incorporate small amounts of flour from the inner walls of the well into the liquid mixture. Continue until a thick, paste-like consistency is formed.

Once the mixture is too thick to whisk, use your hands to gather the remaining flour and liquid, forming a shaggy dough ball. Begin kneading the dough vigorously on the counter surface for approximately 10 minutes. The dough should become smooth, elastic, and no longer sticky.

Form the kneaded dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 1 hour. This allows the gluten to relax, making the dough easier to roll.

Lightly dust your counter surface and a rolling pin with flour. Take a portion of the rested dough (you may need to work in batches) and roll it out as thinly as possible. The dough should be almost translucent.

Once rolled thin, use a pizza cutter or a sharp knife to cut the dough into your desired pasta shape (spaghetti, fettuccine, or linguine). For spaghetti, cut very thin strips; for fettuccine, wider strips; for linguine, slightly wider than spaghetti. Lightly dust the cut pasta with flour to prevent sticking, and form into small nests if desired.

Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of kosher salt to the boiling water.

Carefully add the fresh pasta to the boiling water. Cook for only 2 to 3 minutes, or until the pasta is al dente (tender but still firm to the bite). Fresh pasta cooks much faster than dried pasta.

Drain the cooked pasta using a colander or remove it from the pot with a slotted spoon or pasta fork. Serve immediately with your favorite sauce.


On a clean, dry counter surface, mound the 2 cups of all-purpose flour. Create a deep well in the center of the flour, ensuring the walls are thick enough to hold liquids.

Crack the 3 large eggs directly into the well. Add the 1/2 teaspoon of fine sea salt and the 1 tablespoon of extra virgin olive oil to the eggs in the well.

Using a fork, gently whisk the eggs, salt, and olive oil together. Gradually incorporate small amounts of flour from the inner walls of the well into the liquid mixture. Continue until a thick, paste-like consistency is formed.

Once the mixture is too thick to whisk, use your hands to gather the remaining flour and liquid, forming a shaggy dough ball. Begin kneading the dough vigorously on the counter surface for approximately 10 minutes. The dough should become smooth, elastic, and no longer sticky.

Form the kneaded dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 1 hour. This allows the gluten to relax, making the dough easier to roll.

Lightly dust your counter surface and a rolling pin with flour. Take a portion of the rested dough (you may need to work in batches) and roll it out as thinly as possible. The dough should be almost translucent.

Once rolled thin, use a pizza cutter or a sharp knife to cut the dough into your desired pasta shape (spaghetti, fettuccine, or linguine). For spaghetti, cut very thin strips; for fettuccine, wider strips; for linguine, slightly wider than spaghetti. Lightly dust the cut pasta with flour to prevent sticking, and form into small nests if desired.

Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of kosher salt to the boiling water.

Carefully add the fresh pasta to the boiling water. Cook for only 2 to 3 minutes, or until the pasta is al dente (tender but still firm to the bite). Fresh pasta cooks much faster than dried pasta.

Drain the cooked pasta using a colander or remove it from the pot with a slotted spoon or pasta fork. Serve immediately with your favorite sauce.
