|2 cups||all-purpose flour|
|as needed||olive oil|
1. Sift flour into a large bowl or onto a pastry board and make a well in the center. Crack eggs into the well. Using a fork, beat eggs and begin to pull flour into liquid.
2. Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (8–10 minutes). (If dough feels a bit dry, add a little bit of olive oil when kneading.) Cover dough with a wet tea towel and let rest for 10 minutes. If you won’t be using it right away, wrap with plastic wrap and refrigerate. I’ve read that you can keep fresh pasta dough in the fridge for 2 days, but I don’t recommend more than 24 hours, as the dough will start to turn a weird greyish-brown color. If you won’t be using it within one day, just toss it in the freezer.