MAKING FRESH PASTA

The following recipes are from a cooking book (Pasta Recipes & Techniques) that I previewed and sent back.

Ingredients

2 1/2 2 1/2 00 to 00 flour (a little less if using unbleached all-purpose flour), plus extra to dust
1/8 1/8 1/8 tea. salt
3 3 large 3 extra large eggs
2 2 2 tea. vegetable oil
● Combine the flour and salt directly on a large pastry board or work surface.
● Make a well in the center of the flour.
● Lightly beat the eggs with the oil and pour the mixture into the well.
● Using a fork, gradually draw in the flour from the inside wall of the well.
to to gently in a constant direction to prevent air pockets from forming. Using your free hand to protect the outer wall until the wet mixture is well integrated.
to When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands.
to Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets forming.
10 Using the heels of your hands, flatten the dough ball and knead it from the middle outward,folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.
15 to 3 dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Roll dough out and cut in desired shapes.