– Great for dinner parties – Easy to freeze – Good for any size pasta shapes!
In a jug, add the oil to the water.
On a clean work surface, pour the flour into a pile and use your hand to make a well in the center. I recommend adding a large pinch of salt for flavor. Pour the water mixture, 1/4 cup at a time, into the well.
Use your hands to bring the flour and water together to form a ball of dough. If the dough is too dry, add a splash more of water.
If the dough feels wet, add a little bit of flour. Once the dough comes together, knead the dough on a floured work surface for about 5 minutes or so. It will be much stiffer than a bread dough.
Wrap the pasta dough in plastic wrap and let it rest in the refrigerator for 30 to 60 minutes. Don’t skip this important step. It lets the gluten relax, making it easier to roll out.