Perfect Fresh Pasta Dough

Ingredients
 1 lb All-Purpose Flour
 4 Olive Crush Farms' Fresh Eggs
 1 Plus one egg yolk
 ¼ cup Olive Crush Farms' Extra Virgin Olive Oil
 1 tbsp Water (if needed)

Directions
1

Place the flour in the food processor. Then add eggs (plus one yolk) and olive oil and plus a few times to combine.
*Be careful not to overwork the the dough, it should resemble small balls when done.

2

Dump dough onto bread board and knead for 8-10 minutes until velvety. If dough feels too stiff add a little of the water if needed.

3

Wrap in plastic wrap and let sit 30-60 minutes

4

Cut dough into five sections. We're only going to roll out one section at a time, keeping the rest of the dough wrapped up.

Rolling out Pasta Dough with Pasta Machine
5

Very lightly flour your work station. Then using a rolling pin flatten the pasta dough so that it can fit into the pasta machine’s roller on the widest setting. Now its time to run the dough through the pasta machine. Fold the dough sheet into thirds (like a letter) and run the dough back through the pasta maker. Repeat this process another three times till on this setting until dough is kneaded into a silky texture.

If the dough starts to stick during this process dust with a little more flour.

6

Now turn dial to the next thinner setting and run dough back though the machine. Keep stretching the dough by closing the gap of the rollers each time you run the dough through the machine.

**If you do NOT have a pasta machine see step below. **

Rolling out Pasta Dough by Hand (skip this step if Pasta Machine Method was used above)
7

If you don't have a pasta machine, that's okay. This process will just take a little more muscle and patience.

Start by adding flour you work surface. Using a rolling pin flatten the pasta dough. Apply even pressure and continue to roll out the small piece of dough until paper thin or desired thickness.

If the dough starts to stick during this process dust lightly with more flour.

8

Now that your pasta is formed you can cut it, make raviolis and freeze them for later, or dry your noodles on a rack and keep them in a plastic bag in the pantry for another day.

Ingredients

Ingredients
 1 lb All-Purpose Flour
 4 Olive Crush Farms' Fresh Eggs
 1 Plus one egg yolk
 ¼ cup Olive Crush Farms' Extra Virgin Olive Oil
 1 tbsp Water (if needed)

Directions

Directions
1

Place the flour in the food processor. Then add eggs (plus one yolk) and olive oil and plus a few times to combine.
*Be careful not to overwork the the dough, it should resemble small balls when done.

2

Dump dough onto bread board and knead for 8-10 minutes until velvety. If dough feels too stiff add a little of the water if needed.

3

Wrap in plastic wrap and let sit 30-60 minutes

4

Cut dough into five sections. We're only going to roll out one section at a time, keeping the rest of the dough wrapped up.

Rolling out Pasta Dough with Pasta Machine
5

Very lightly flour your work station. Then using a rolling pin flatten the pasta dough so that it can fit into the pasta machine’s roller on the widest setting. Now its time to run the dough through the pasta machine. Fold the dough sheet into thirds (like a letter) and run the dough back through the pasta maker. Repeat this process another three times till on this setting until dough is kneaded into a silky texture.

If the dough starts to stick during this process dust with a little more flour.

6

Now turn dial to the next thinner setting and run dough back though the machine. Keep stretching the dough by closing the gap of the rollers each time you run the dough through the machine.

**If you do NOT have a pasta machine see step below. **

Rolling out Pasta Dough by Hand (skip this step if Pasta Machine Method was used above)
7

If you don't have a pasta machine, that's okay. This process will just take a little more muscle and patience.

Start by adding flour you work surface. Using a rolling pin flatten the pasta dough. Apply even pressure and continue to roll out the small piece of dough until paper thin or desired thickness.

If the dough starts to stick during this process dust lightly with more flour.

8

Now that your pasta is formed you can cut it, make raviolis and freeze them for later, or dry your noodles on a rack and keep them in a plastic bag in the pantry for another day.

Perfect Fresh Pasta Dough