Pasta 101 - like Nona used to make
No recipe included since we are focusing on technique and feeling the dough. Start with 2 eggs for every 1 cup of flour. Your dough might need more flour or more liquid, depending on different factors: the size of the eggs, the humidity in the air, etc. After the eggs are incorporated you should have a shaggy ball of dough. Knead for 10 minutes, rest for 30 minutes, then roll, cut and boil your pasta. Fresh pasta takes 1-2 minutes to cook in boiling water. You can store fresh pasta for a few days in the fridge or freeze right away. Just drop frozen pasta into boiling water and add 1-2 minutes to cooking time.
Technique: Pile flour on a clean work surface, make a well in the center. Crack eggs in the middle, add oil and salt. Beat the eggs with a fork, then gradually incorporate flour from the sides of the well, making sure to maintain the walls. When half of the flour is incorporated, begin to knead dough by hand for at least 10 minutes. Cover with a damp towel or cling wrap and rest dough for 30 minutes. Roll dough by hand or with a machine, cut desired pasta shape and cook.