4 cups flour (whole-wheat pastry flour for whole-wheat pasta, you may need additional water)
1 tsp ground sea salt
1/4 tsp baking powder
1 egg, beaten
1 Tbs extra-virgin olive oil
1 cup warm water (If using whole-wheat pastry flour, you will need more water)
In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the olive oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Mix together, then knead dough on a floured surface for 8 to 10 minutes. (Dough should be quite pliable and flexible, but not sticky to touch, much like playdough)
Roll out onto hard surface into a large rectangle, about 1/8-inch-width
Dust rectangle with plenty of flour (use a lot! If your dough sticks, you need more.)
Fold pasta dough over itself a few times (see photo above)
Use a pizza cutter to cut strips to your desired width
Gently toss the folded strips in plenty of flour to break them loose of each other. If they are sticking to themselves, use more flour when folding dough over itself
Boil homemade pasta until floating, plus 2 minutes or so
If you have a bread machine you’ve struck gold. I simply put all above ingredients into my bread maker (liquids first, then dry ingredients), and put it on the dough/pasta setting. The bread machine does all of the hard work for me.
You can store fresh pasta in the fridge for a day or so. Or freeze it by tossing it in plenty of flour and par-freezing it in single layer on baking sheets for about 1 hour. Once frozen, transfer to freezer bags and return to freezer.