Homemade Pasta

Here is a recipe for a quick, simple homemade pasta dough that can be made into any shape. These are not egg noodles but the flavor does benefit from the addition of some egg. The flavor is good, as long as you remember to salt the cooking water. Otherwise, like most pastas, it will be bland, even with sauce.

Homemade Pasta
2 cups all-purpose (plain) flour
2 large eggs
2 Tablespoons olive oil
2-4 Tablespoons water

Place the flour in a medium bowl. Make a well in the center. In a small bowl, beat together the eggs, oil, and 2 Tablespoons water. Add to well slowly while stirring. If dough is too dry, dribble in more water, if too sticky, sprinkle on more flour. Stir until dough comes together, then knead into a ball until smooth.

Roll dough out as thinly as possible. Then cut into desired pasta shapes. This dough works well for filled pastas, wonton or eggroll wrappers, or long pastas. For noodles, it is most efficient to roll the dough like a jellyroll, slice, then unroll to form noodles, although I found this didn't work well for me. I ended up just slicing long fettucini noodles myself. 

Cook in boiling salted water to desired tenderness. Time will depend upon thickness of noodles, though it will be shorter than dry pasta.