This is the recipe that we use at our swim club’s annual fund raising pasta dinner; a local family of Italian heritage is in charge of the kitchen, and teaches everyone how to cook their recipes (which just come out of the tops of their heads!):
- 2 cups flour
- 3 eggs
- 2 Tablespoons olive oil
- 1 Tablespoon (or more) cold water
This recipe is for a food processor method, but can be made in the traditional way, placing the flour onto a flat surface and putting the wet ingredients into a hole in the middle.
Place flour into bowl of food processor. Put lid on and remove the feed tube (you will need to be adding the wet ingredients through the hole). In a small bowl break eggs and whisk lightly; add olive oil and whisk to incorporate.
While pulsing the food processor, slowly add the egg/olive oil mixture. Pulse until the mixture gets “grainy” and begins to stick together — you’ll need to take the lid off and squeeze some of the dough together to check it.
Put the lid back on the machine and while pulsing, slowly pour in about a Tablespoon of cold water; the amount will vary. The mixture in the bowl will start to come together into larger “balls”, but will still look mealy. It’s helpful to take the lid off and squeeze some between your fingers.
Dump out the dough, and gather it up together into a ball. Knead several times on a floured board, until it becomes rather elastic. Wrap it up in some plastic wrap. Let rest for 30 minutes.
Continue on and roll out as desired.