Pasta dough

Making your own pasta dough is actually easy, and the resulting products is something you can be proud about.
A couple days ago, Nick and I wanted ravioli but had none; we decided to try and make it on our own.

(This recipe was taught to me in culinary school)

• 2 cups flour + more for dusting
• 2 eggs
• 2 tablespoons extra virgin oil
• 1 cup warm water

• On a clean surface, make a mountain shape with the flour, and make a well in the middle. Add the two eggs in the well along with the oil, and two tablespoons water.

• With a fork, start to mix (whisk) it all in together, being careful the liquid ingredients don't spill out.

You're going to add water as needed. If your dough seems too dry, spray the water in, or add a tablespoon at a time until the right consistency is reached.  The amount of water will always vary.
I didn't add enough so my dough wasn't as smooth as it should have.

• When your dough has balled up, you want to place it on a lightly floured surface with an inverted bowl for about 20 minutes.

• Once it has rested, it is ready to be rolled! You can do this with a rolling pin, but a pasta machine would make this much easier.

You want to roll it out on a very lightly floured surface to about 1/4 inch thick.

From here, you can cut it in any shape you'd like, or stuff them.
You cook this as you would with store bought pasta, but it tastes much better. Since this recipe doesn't use salt, I recommend you salt your water, this will just add a bit of flavor to it.

We made HUGE raviolis stuffed with cheese. For the edges, we used water to "glue" them shut and a fork to the ridges.