Basic recipe fresh egg pasta

Sift the flour with a pinch of salt on a clean worktop and make a well in the middle.

Beat the eggs with the oil and pour this mixture into the well. Mix the flour with the fingers from the outside to the inside through the egg mixture until everything is mixed and then knead to a smooth and supple dough. Brush with some oil, cover with cling film and let rest for half an hour.

Dust a clean worktop with flour and roll the dough into a thin piece.

Fold this piece in three and roll it out again into a piece of approximately 1-2 mm thick.

Cut into pasta sheets for lasagna or stuffed pastas like ravioli or cannelloni.