Culinary Tip of the Week: Pasta
Master Pasta Recipe

STANDARD PASTA DOUGH

3 cups flour
¼ tsp. salt
4 eggs
2 TBS olive oil (optional)

Combine the flour and salt and place in a mound on a work surface.  Make a well in the center and add the eggs and olive oil, if using.  Beat the eggs with a fork until well mixed.  Gradually begin incorporating the flour into the egg mixture with the fork.  When enough of the flour has been incorporated so that the dough can be worked by hand, begin kneading the dough, adding more flour to prevent the dough from becoming too sticky.  Knead vigorously about 10 minutes until dough is smooth and satiny to the touch, and when cut in two is completely smooth, with no air holes or gluten strands are visible.  Wrap the dough with plastic and allow to rest 30 minutes in order to relax the gluten.