1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water, sometimes more needed
Directions:
Put flour on a clean dry work surface or inside a large bowl. Make a hole in the center of the flour pile that is about 8 inches wide. Crack the eggs and the yolk into the hole and add the oil, salt, and water. Using a fork, beat the eggs together with the oil, water and salt. Begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or the egg mixture will run all over the place.
When enough flour had been incorporated into the egg mixture so that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is dry, wet your hands and begin kneading with wet hands. Once the mixture has come together, you can begin kneading. Really stretch the dough, but do not tear it using the palms of your hands. The dough should be very smooth when done. It typically can take from 8-10 minutes.
Once the pasta is kneaded, wrap in plastic and let rest for 1 hour. Do not put in refrigerator if using immediately. You can roll and cut into any shape, but I decided to cut the dough into fettuccine.
When cooking fresh pasta, it usually takes much less time than dried pasta. Probably about 4-5 minutes instead of 8-10. Then toss it in your favorite sauce. I used my pasta with garlic and oil and basic tomato sauce recipe.
