Pasta dough

Hello. I can not stress how much I am sorry for missing out on all these weeks..... The holiday season. But I have a stack of recipes lined up... So I WILL make it up.
To make pasta dough, there is a rule: '1 egg to 100g of flour serves 1 person.'
So, to make pasta for 4 people, you will need: 400g flour (preferably 00 flour, otherwise just plain flour), 4 egg (Try to always get free range, or organic or even both), a drizzle of olive oil, sea salt water (depends on how the dough feels).
So, to get started, make sure you have a pasta machine with around 9 settings and a attachable fettuccine and angel hair roller. You can either do this in a bowl or on a CLEAN and DRY bench. If this is your first time or you are not very experienced with making pasta dough, do this in a bowl. You may also like to invest in a drying rack, I got mine from the Christmas just gone and it prevents the pasta from sticking together and dries it to a crisp. It is amazing.
Start of by tipping your flour onto whatever you are doing this in (Bowl or bench). Make a well in the middle and add the eggs carefully 1 by 1. Drizzle in about a teaspoon of olive oil and very gently whisk the eggs. Once the eggs are fairly incorporated, slowly add your flour from the sides in. (If you do this to fast, your dough will be tough and hard to knead. (Learned the hard way)). When you have incorporated nearly all of your flour, begin to knead. (Take mixture out of the bowl if need be) Do this by holding the side furthest away from you and flip it forward and push it back using your other hands heel. Repeat until dough springs back when you poke it. Wrap with cling film and put in fridge for 30 minutes.
When your dough comes out, cut it into four sections. Put your pasta machine on the thickest setting. Dust a piece of pasta with flour and roll it through the machine, dust, fold into thirds, twist 90 degrees and roll it through. Do this 6 times. Then decrease the thickness by one each time till you end up on the second thinnest setting, you should end up with a long, wide and thin strip of pasta.
Now go crazy with it, make ravioli or what ever you want.
I will be posting a Americana sauce in the next few days.
Till then..... Try this out and post a comment.
Xx Kat