Ingredients

• Most traditional pasta recipes call for flour, eggs, salt and olive oil. You can use all-purpose flour, but purists use Italian 00 flour, which has been finely milled and sifted, semolina flour or a combination of both. In addition to these basic ingredients, you can flavor a basic pasta dish with garlic, herbs or even vegetable purees, such as roasted red pepper or pumpkin puree.

Oil

• When it comes to olive oil, you have several choices. Extra virgin olive oil has an intense aroma and flavor, as well as more nutrition than other olive oils. This oil has been minimally processed and contains vitamin E and polyphenols, which are antioxidants. It's also usually the most expensive. Virgin olive oil has a slightly milder, sweet flavor. Bottles labeled simply "olive oil" cost the least and have the mildest flavor. You may also opt for olive oil flavored with herbs, garlic or peppers. Choose the oil that best fits your budget, as well as your taste preferences. For a strongly flavored pasta, go with extra virgin olive oil or a flavored oil. For a more neutral flavor, stick with olive oil.

Texture

• If your recipe doesn't call for olive oil, you can add a tablespoon or two to almost any recipe. Don't overdo it, though. Pasta dough should be pliable and elastic, but somewhat stiff. If you add too much oil, you'll end up with a soft, mushy mess. To make the dough more pliable, toss it in a plastic bag after mixing it and let it rest for 15 to 30 minutes. Then roll it out with a rolling pin or cut it into smaller pieces and feed it through a pasta roller until it's the desired thickness.

Process

• If you've never made fresh pasta dough before, the process may seem mysterious or challenging, but nothing could be simpler. Pour the flour in a mound on a clean counter top and make a well in the middle of it. Drop the eggs in the well and top them with the salt, seasonings and oil. Use your hands or a fork to carefully mix the flour into the egg mixture. Once the ingredients are incorporated, knead the dough for about 10 minutes, until it's soft and pliable. Let it rest and you're ready to roll it out. After you roll out the pasta, dust it with flour and let it dry on the counter top for a few minutes. Then toss it in some boiling, salted water. Add a sauce and dinner's ready.