Italian FRESH EGG PASTA

Ingredients for 4 people:

*400 g of flour,

 *a pinch of salt,

*lukewarm water,

 *a tablespoon of oil.

preparation:
Place the flour to form the classical fountain.
Dissolve the salt in a glass of warm water and pour the water slowly to the center of the well, starting to collect the flour with your hands.
Continue kneading, pouring the water necessary to obtain a firm dough elastic.
Let it rest wrapped in foil, out of the fridge for half an hour, so that the gluten, which was developed by kneading, relax and make it easier to pull the dough.
Keep in mind that the more the dough is resting, the better stretches.
Before baking, allow to dry the dough.
For the dough "long", to use if you have, the Pasta Drying Rack.

NOTES:

     For this dish, the flour over 00 depending on the type of pasta you want to taste, you can use the durum wheat flour or you can mix different types of flour besides those mentioned, for example, wheat flour, chestnut flour, spelled flour, buckwheat flour ...
     It is recommended to combine the mixture a tablespoon of extra virgin olive oil, so it becomes more firm and elastic, and that cooking "hold" better.