About 2 1/2 cups (625 ml) unbleached all-purpose flour

Salt

4 eggs

About 1 tablespoon (15 ml) olive oil

Place the flour in a large mixing bowl.

Make a well in the centre.

Break the eggs into the well and add the oil.

With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.

Do not use too much flour. A few tablespoons may be left over, or there may not be quite enough, depending on the humidity level and the size of the eggs.

Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.

Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta rolling pin and roll it very thin. Cut in 1 cm strips for fettuccine.

If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

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