Egg Pasta

Italians traditionally use "00" flour (doppio zero) to make fresh pasta. A soft-wheat flour, it is almost powdery and yields a particularly light and porous dough. If you cannot find it, unbleached all-purpose flour is the best substitute. You can make the dough by hand or with a food processor. The recipe below yields 1 lb. pasta dough. To make 1 1/4 lb. dough, use 3 cups flour, a scant 1/2 tsp. fine sea salt, 5 eggs and 1 Tbs. olive oil, and proceed as directed.
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