In recent months I have not opened a single package of dry pasta. I have gotten into the habit of making fresh dough any time we want to have pasta. This is a simple, fast and easy recipe. It's just about as fast if not faster than using boxed pasta, considering the boiling time to cook is only 2-3 minutes for fresh pasta. This recipe makes four servings. I will make a batch, cut in in half and wrap one half in plastic wrap to use within a few days. It does change color sitting in the fridge, but turns out just fine and the right color when cooked. Yes, weigh out the flour, that's what kitchen scales are for. This dough is a little dry for making orrichette, as I found out yesterday, maybe with a little more oil it will work for small hand made shapes. Fresh Pasta 10 oz. flour 3 eggs 1 oz. olive oil pinch of kosher salt Put the flour on a clean surface, I use my kitchen table and make a large depression in the middle, a shallow wide volcano if you will. Crack the three eggs in the center, pour in the oil and sprinkle the salt over everything. With a fork, start to mix working the flour in from the edges. Continue to pull together until thick enough to not run off the table. I use a dough blade to coarsely chop the dough and flour together enough to handle and knead. Knead about for a few minutes until you notice the texture change. It won't be as crumbly or dry. Wrap with plastic wrap and let rest. Start your water now. By the time the water is boiling, you'll be ready to throw the pasta in. Let the dough rest about 15-20 minutes. I take 1/4 of the batch and hand crank it through our pasta maker through the series of thicknesses, down to the thinnest setting. Ours is similar to this one. And depending on my mood, sometimes it's fettuccine, sometimes it's vermicelli. Salt the boiling water and toss the pasta in, it will be done in 2-3 minutes. This makes a super light pasta. I do my usual thing using a microplane to shave a fluffy pile of fresh parmesan on top and then pour a small pool of sauce in the middle (we don't like too much sauce on our pastas). I'm a fan of vodka sauce and a serving of garlic bread on the side.