With a stand mixer and the paddle attachment, pour all ingredients into bowl. Turn mixer on at low speed until eggs are incorporated.
Switch to a dough hook attachment, and slowly increase speed to 4 until dough forms a ball. If dough is dry, add some water slowly.
Place dough on a dry surface and knead by hand until dough is smooth, pliable but firm. Allow the dough to rest wrapped in plastic for 30 minutes before rolling.
Version 2
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2 beaten eggs
1/3 cup water
1 teaspoon olive oil or cooking oil
1/3 cup all-purpose flour
Directions
In a large mixing bowl stir together the 2 cups flour and the salt. Make a well in the center of the mixture.
In a small mixing bowl stir together the eggs, water, and olive oil or cooking oil. Add to the flour mixture and mix well.
Sprinkle kneading surface with the 1/3 cup flour. (Spinach, whole-wheat, and tomato variations may not require the addition of any or all of this flour.) Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest for 10 minutes.
Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12-inch square about 1/16 inch thick. Let stand about 20 minutes, or till slightly dry. Or, if using a pasta machine, pass each fourth of dough through machine, according to manufacturer’s directions, till 1/16 inch thick. Shape or stuff as desired, or as directed in recipe.
To dry ribbons, hang pasta from a pasta-drying rack or clothes hanger, or toss with flour, shape into loose bundles, and place on a floured baking sheet. Let dry overnight or till completely dry. Place in an airtight container and refrigerate up to 3 days. Or, dry the pasta at least 1 hour. Seal it in a freezer bag or container. Freeze for up to 8 months.
Variations
For Herb Pasta, prepare pasta as directed, except add 1 teaspoon dried basil, marjoram, or sage, crushed, to flour mixture.
For Spinach Pasta, prepare pasta as directed, except decrease the water to 3 tablespoons and add 2 1/2-oz (75 g) very finely chopped cooked spinach, well drained, to the egg mixture.
For Whole-Wheat Pasta, prepare pasta as directed, except substitute whole-wheat flour for the all-purpose flour.
For Tomato Pasta, prepare pasta as directed, except substitute tomato paste for the water.