Making pasta dough yourself from flour, eggs, a little oil and salt is very easy. You just have to take some time and follow a few basic rules. All ingredients should be at the same temperature. Fresh country eggs give the dough the quality to meet the highest culinary requirements. Homemade pasta dough can also be cut into ribbon noodles or other shapes and loosely spread out and dried on a floured kitchen towel. Leave the noodles until they are hard. Mix the ingredients: Sieve the flour on a board, make a well and add the eggs, oil and salt; mix with the flour with your fingers from the inside out. Meanwhile, use one hand to repeatedly shape the hollow so that the eggs cannot leak out. Knead the dough: Knead the dumpling, repeatedly pressing it flat with the heel of your hand, folding it up and pressing it flat again until a shiny, supple loaf is formed. This takes 10 to 15 minutes. If the dough has become too firm, knead in some water. Let the dough rest under an inverted bowl for 1 hour. Cut the dough: Roll out the dough as thinly as possible on a floured work surface, for filled pasta 2 to 3 mm thick, then use the pasta wheel to cut into any shapes or rolled up with a sharp knife to make ribbon pasta. Process the dough immediately for filling. Let the unstuffed pasta dry briefly before cooking.
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