Freshest Pasta

The ingredients are simple: whole egg, olive oil, salt and flour. I like to use all purpose flour, 00 is too strong for my taste - not in flavor but in texture. In our house we use Artisan Bakers Craft from Central Milling (naturally) for a nicely silky pasta. There are a ton of other grains you can play around with. I have used Type 85 Spelt flour with fantastic results; it was actually interchangeable with the all purpose flour. 

I'm a fan of the pasta recipe from Leite's Culinaria, and he has great step by step instructions. 

My favorite ratio is:

2 cups all purpose flour

3 large eggs

1 TB olive oil

Big pinch of kosher salt

A few notes

{ You can always add more flour, you can't take it away }

 { Use farm eggs! The flavor and color will blow you away }

 { Don't skimp on kneading. It actually needs the full 5-8 minutes }