I like making fresh pasta at home; it is an amazing experience full of satisfying pleasure of working with hands to create shapes and flavors. I had the privilege of learning to make fresh pasta while living in Italy and working side by side with skilled pasta chefs from Tuscany.

INGREDIENTS:

400 g all purpose flour

4 large eggs

2 tablespoon of extra virgin olive oil

STEPS:

Put the flour in the food processor making sure you put about 1/2 cup of the flour aside to adjust the consistency of the dough if needed.

Crack the eggs in a separate small bowl with the olive oil then pour the mixture into the processor.

Process the mixture until the flour is evenly moistened and crumbly about 10 second. If needed adjust the consistency by adding the reserved flour, as the dough should not be sticky or dry. Continue processing until the flour is well incorporated, the dough should be firm and moist and not sticky when pinched.

Form a ball with the dough and wrap it in plastic foil then let rest for at least 30 minutes.