1 2/3 cups flour
2 medium or large eggs
1 tablespoon olive oil
A pinch of sea salt
Sift the flour onto a clean work surface and make a well in the center with your fist.
Break the eggs into the well and add the oil and a pinch of salt to the well.
Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough.
If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour. (You will soon grow accustomed to how the dough should feel after you’ve made it a few times.)
Knead the pasta until smooth, 2 to 5 minutes.
Lightly massage it with a hint of olive oil.
Place the dough into a plastic food bag and allow it to rest at room temp for at least 30 minutes.
The pasta will be much more elastic after resting.
Roll out and cut to desired size.
Toss the pasta into a large saucepan of boiling, salted water.
You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta.
It is the large volume of water that prevents the pasta from sticking together.
Stir the pasta only once or twice—if you have enough water in the pan and you stir the pasta as it goes in, it shouldn’t stick.
Do not cover the pot or the water will boil over.
Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2 minutes. The pasta should not have a hard center or be soggy and floppy.
If following a specified cooking time, calculate it from the moment the pasta starts to boil again and have a colander ready for draining.
Drain the pasta, holding back 2 to 3 tablespoons of the cooking water.
Return the pasta to the pan, the dissolved starch in the water helps the sauce cling to the pasta.
Toss the cooked, hot pasta with the sauce before serving.
Serve the hot pasta immediately with your favorite sauce, a generous drizzle of olive oil or melted butter, or topped with a handful of fresh herbs.