Homemade fresh pasta seems more intimidating than it actually is. All you do is mix flour, eggs, olive oil and salt in a bowl with a fork, then bring it together and knead it for 5 to 10 minutes. Allow the dough to rest for 30 minutes to an hour.
I like to add some saffron water too, to make an even more yellow looking pasta.
You don’t even need a pasta machine with this recipe as it’s soft enough to roll with a rolling pin and cut into fresh pappardelle.
So whether rolling with a machine like in the video below, or a rolling pin. Roll into tagliatelle and cook in simmering salted water for 3-4 minutes until al dente.
Make a nice creamy and butter parmesan sauce and toss your silky al dente sheets of pasta into the sauce and serve with more grated parmesan.