Basic Egg Pasta

4 lg. eggs
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 c. sifted all-purpose flour
1/2 tsp. salt

In the bowl of a stand mixer fitted with paddle attachment, combine eggs, 1 tbsp. water, olive oil, flour, and salt. Mix on low speed until ingredients are well-mixed and a dough begins to form. If mixture is not coming together add more water, 1 tbsp. at a time, just until dough is formed. Remove dough from mixer and transfer to a work surface. Knead 1 to 2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.

Divide dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run dough through the sheet roller on its widest setting once. Remove sheet from roller and lay it on work surface lengthwise. Bring both outside edges into the middle, folding sheet into thirds. Flatten with rolling pin until flat enough to go through sheet roller on widest setting once again. Pass folded sheet through roller, open end first. Remove sheet from roller and lay it on work surface lengthwise once again. Fold sheet into thirds as before, flatten with rolling pin and pass through roller once again. Continue this pattern until dough is smooth and supple, approximately six times total.

Pass dough through pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until dough has reached thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.

Once all pasta sheets are finished, pass through a noodle cutter if desired.

Cook pasta in a large pot of boiling water until al dente, 2 to 5 minutes. Drain well and serve. Makes about 1 1/4 lb. pasta.