2 1/2cupsflour, (all-purpose, semolina, OO, or a blend of your choice)
2tspextra virgin olive oil
Mixing dough in a Food Processor
Place all the ingredients into the processor bowl using the standard cutting blade and pulse 6 to 8 times to totally combine the ingredients. Remove the dough from the bowl and knead for 2 or 3 minutes adding extra flour if the dough sticks to your hands or the surface. Work into a ball then tightly cover with plastic wrap. Let rest for at least 30 minutes or you can also store it in the refrigerator up to 24 hours.
If mixing in a stand mixer, place all ingredients in the bowl and mix with the paddle attachment until combined. Switch to a dough hook and knead for 4 or 5 minutes adding more flour if the dough sticks to the dough hook. Remove from the bowl and knead by hand and form into a ball and tightly cover with plastic wrap, Let rest as above.
Machine fettuccine cutting
Separate the dough ball into 4 to 6 pieces. Affix the roller to your stand mixer or the manual roller to a tabletop. Starting with the largest thickness setting, flatten one of the pieces of dough with your hands and put it through the roller. Fold the dough strip in two and roll again. Add more flour if necessary to keep it from sticking. Do this several times to make the dough smooth and pliable.
Adjust your machine to the next smaller thickness setting and roll the dough strip through. Continue until the dough is through the #5 or #6 setting. You will probably find that the dough is much too long and you should cut it down to a manageable length. Dust flour on the strips to keep them from sticking, (they should be pretty dry).
Place the fettuccine cutting head on the stand mixer, or change your handle on the table mount machine. Feed the sheets of pasta through, and then hang the pasta on rods or a pasta rack. I can also be placed on a towel to dry. Continue with the remainder of the dough. Let dry 30 to 45 minutes or use right away. Store in an air-tight container in the refrigerator or in your freezer.
Mixing dough by hand
Place the flour in a pile on a large working space. Use your fingers to make a well large enough to hold the eggs, (like a volcano). Crack the eggs into a small bowl then pour this into the well and add the salt and olive oil. Use a fork to lightly beat the eggs and then start to slowly work the flour into the egg mixture. Continue outward until most of the flour has been incorporated then use your hands or a bench scraper to fold the remainder into the eggs. This will probably stick to your fingers, just add flour a little at a time until the dough is no longer sticky and you can knead it. Knead for 8 to 10 minutes to make it pliable. Make a ball of dough and tightly wrap with plastic wrap. Let rest for 30 minutes or more.
Rolling and cutting the dough by hand
Separate the dough ball into 4 pieces. Lightly flour a large working surface and use a rolling pin to roll the dough into a rectangular shape. Dust with more flour as needed to keep the dough from sticking to the surface and the rolling pin. Continue to roll until the dough is about 22" by 10". That should make the dough pretty thin. Continue to roll the other 3 pieces of dough.
Cut the dough strips into two pieces at the narrow side. Roll the dough into loose cylinders starting with the shorter side. Use a knife to cut pasta strips approximately 1/4" wide. Uncoil the strips and lay them out to dry or place on a rack. Store in an air-tight container in the refrigerator or freezer.
Use flour that is high in gluten content or a combination of flour types like, all-purpose, semolina, OO, or bread flour.
Fresh, homemade pasta is generally used the same day it is made or perhaps the next day. It can be stored in the refrigerator for 2 to 3 days or frozen for 2 to 3 months.