Handmade Pasta with Classic Sauce

Ingredients

2 pieces eggs Eggs for dough

flour cups flour All-purpose and semolina flour for dough

olive oil Olive oil for dough

salt to taste salt Salt for boiling water and seasoning

flour flour Extra flour for dusting

water cups pasta water Pasta cooking water with starch

Equipment

rolling pin and pasta machine

Directions

Make a mound of flour on the countertop and create a well in the center.

Crack 2 eggs into the well, then add a drizzle of olive oil and a pinch of salt if desired.

Beat the eggs with a fork, gradually incorporating flour from the edges.

Continue mixing until a shaggy dough forms.

Knead the dough by hand for about 10 minutes until it becomes smooth, elastic, and tacky.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Prepare a separate dough using half all-purpose flour and half semolina flour, repeat the mixing and kneading process.

While the dough rests, flour all surfaces and tools generously.

Divide the dough into smaller pieces for easier rolling.

Roll out each piece to a thin sheet, about 1-2 mm thick, using a pasta machine or rolling pin.

Cut the rolled-out dough into wide fettuccine or desired pasta shapes.

Dust the cut noodles with flour and toss to prevent sticking.

Cook fresh pasta in salted boiling water for about 90 seconds, then taste to check doneness.

Drain the pasta and toss with a simple sauce like cacio e pepe or any preferred sauce.