Fresh Pasta

3 cups pasta flour (you can buy the mix in the pasta aisle at the grocery store)

4 eggs

1 Tbs olive oil

pinch salt

water, as needed

All purpose flour for pasta roller 

Measure flour onto a large cutting board or directly on the counter. Make a well in the center of the flour. In the well, crack the eggs, and add the salt and oil. Using a fork start lightly beating the eggs taking in some flour as you go. Continue to incorporate the eggs into the flour until you have a shaggy dough. Then use your hands to finish kneading to fully incorporate the flour. Add sprinkles of water as needed to make a firm, cohesive dough. The dough will seem a little dry but should be firm and all the flour should be incorporated.  Wrap in plastic wrap and let sit on the counter for 1/2 hour.  

After resting, cut into 4 pieces and roll out using a pasta roller. Roll through the largest setting several times, folding the dough into thirds after each pass through. This will knead the dough and make it silky and smooth. Then roll through each smaller setting until the desired thickness is reached. Cut into desired shape of pasta. Toss the cut pasta with a little bit of flour and let the cut pasta sit on the counter to dry for 10 or 15 minutes before cooking. 

Cook in a large pot of boiling water for 2 to 3 minutes until tender but still firm. Do not let the pasta cook too long or it will get mushy. Serve with your favorite sauce. 

You can also freeze the uncooked pasta. Place on a cookie sheet lined with a lint-free dish towel (like a flour sack towel) and sprinkled with flour. Place in the freezer overnight to dry out and freeze. Then place in a freezer zip-lock bag to store in the freezer