Pasta

2 1/4 C flour plus more for dusting

3 large eggs, room temperature

1 1/2 T EVOO

In small bowl, crack eggs, add the EVOO, whisk to blend. 

Mound flour on work surface. Form well in center and pour in egg mixture. 

Use fork to gradually incorporate the eggs into the flour. 

On a lightly floured surface, knead dough for ten minutes until supple. Wrap dough in plastic wrap and let sit for thirty minutes. 

Divide dough and process through pasta machine.

Lightly flour formed pasta and let dry under a dish towel for ten minutes. 

Cook pasta in boiling salted water for four minutes. 

Serve with favorite gravey. (See Italian Chicken Mozzarella).

Pasta Pairings:

Linguine. White clam sauce

Fettuccine. Butter and cream

Tagliatelle. Bologna se sauce

Pappardelle. Beef ragu