Pasta Dough

Ingredients:
5 1/2 C flour (Durham is best, but all-purpose works as well)
8 eggs, slightly beaten.
2-3 T olive oil

Directions:
Measure the flour into a pile on a cookie sheet and make a well in the center. Putting it on the cookie sheet will help avoid a big mess. Slowly add the eggs into the center of the well, lightly blending with a fork after each addition. Add the olive oil and knead until the dough is elastic. If needed, wet your fingers with water and knead in to add more moisture. You may need to divide the dough into smaller sections to help. The dough should be thick and difficult to work. If it is too soft, the pasta will be mushy.
Divide the dough into 3-4 balls. Wrap in plastic wrap and refridgerate until ready to roll out and cut. Use a pasta bike or a rolling pin to roll out the pasta, and then cut and shape as desired.
Bring 4-8 cups of water to a rolling boil. Add 3-4 T of olive oil and then cut pasta. Cook 3 minutes for spaghetti or longer for thicker pastas. Taste the pasta for readiness. The pasta should be starting to float and the water should look slightly frothy when the pasta is gone.

Note: This may seem like a lot of work, but I see it as an investment. When we make pasta, it typically lasts at least 4 meals. The dough can also be frozen and saved for a few weeks.