The Finer Points of 00 Flour

👩‍🍳 Instructions

1. 1

   On a clean, large work surface, pile the 00 flour into a mound and create a deep well in the center.
2. 2

   Crack the eggs into the well, then add the olive oil (if using) and salt.
3. 3

   Using a fork, gently whisk the wet ingredients, gradually incorporating small amounts of flour from the inner walls of the well.
4. 4

   As the mixture thickens, use a bench scraper or your hands to bring the remaining flour into the shaggy dough. Knead everything together until it forms a cohesive ball.
5. 5

   Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and firm, bouncing back when lightly pressed.
6. 6

   Form the kneaded dough into a ball, lightly dust with 00 flour, and wrap tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes, or up to an hour.
7. 7

   Once rested, unwrap the dough. Cut into manageable portions (e.g., quarters), keeping unused portions wrapped. Lightly dust your work surface and rolling pin or pasta machine with flour.
8. 8

   Roll out the dough thinly to your desired thickness for your chosen pasta shape (e.g., tagliatelle, fettuccine, ravioli).
9. 9

   Bring a large pot of heavily salted water to a rolling boil. Add your fresh pasta and cook for 2-4 minutes, depending on thickness, until al dente. Drain and toss with your favorite sauce.