Fresh Pasta Dough

Directions:

1. In a large bowl, add the flour and make a well in the center. Add the oil, salt, and eggs.
2. Use a fork to whisk the eggs until smooth. Continue whisking with the fork, using it to slowly incorporate flour from the outside into the center. If the dough looks too dry, add a small amount of egg white. If the dough looks too wet, add a small amount of 00 or all-purpose flour.
3. Turn the dough onto a clean countertop. Knead for 10 minutes, or until it forms a firm, elastic ball.
4. Divide the dough into 8 even pieces, wrapping each tightly in plastic wrap. Rest in the refrigerator for 30 minutes.
5. Use a rolling pin to roll each piece of chilled dough into long, rectangular slabs. Progressively run the slabs through a pasta machine until they are about 2 mm thin, folding the pasta sheet in half every few times. If you are using fresh herbs, add them between folds. Alternatively, continue using the rolling pin to roll the slabs into 2-mm-thin sheets.
6. Cut the pasta sheets to desired pasta shape by running the sheets through an attachment on the pasta machine, or by rolling the sheet onto itself a few times and slicing by hand with a knife.
7. Dust the sliced pasta with a small amount of semolina flour to prevent it from sticking to itself. Set out to dry for about 10 minutes before using.
8. Cook according to individual recipe directions. As standard practice, boil for 1 to 2 minutes in heavily salted water.