Pasta dough is a 10 minutes job. 10 minutes. so, If you were waiting for a sign not to purchase the packet shit again.......here it is!!
2 cups organic 00 flour (or bakers flour)
1 tbsp virgin olive oil
Place flour on bench in the shape of a mountain, and using the back of a spoon make a well in the centre large enough for your 4 eggs and oil to fit. (should look like the top of a volcano)
Place eggs and oil into the well and using a fork.....or your finger, start to very gently mix your eggs in a circular motion.
Listen up!!! Be very gentle when mixing your eggs into your flour, if those eggs breakthrough... it will be very messy.
Continue to mix the liquid, and allow the mix to collect flour from the edges as it spins. Once the liquid has become gluey in texture you can start to fold through your flour any way which works for you.
Need dough until smooth in texture (5 minutes) and sit aside for a minimum of 30 minutes before rolling.
Roll the pasta dough into your preferred shapes.
Note; Hanging your strands of extra pasta until completely dry (12-24 hours) and placing them into an airtight container is the best way to improve shelf life.
Serves 4 folks if used for fettuccine or the like.