7 oz (200 g) whole-grain flour
2 large eggs, at room temperature
2 tbsp (30 ml) extra-virgin olive oil or cold-pressed vegetable oil
Pour the flour into a mound on a clean, flat surface. Make a well in the centre mound and place the eggs and oil in the well. Using a wooden spoon, gently draw the flour into the well and mix with the eggs. (If the eggs run over the edge, catch them with a pastry scraper.)
Once all ingredients are combined in a rough ball, knead the dough it until the surface is smooth.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 15 minutes. Before you use the dough, take it out of the fridge and let it sit for five minutes. This will improve its elasticity. You can make pasta dough ahead of time and divide it into portions and freeze it.
NOTE: If you are in a hurry, you can substitute homemade pasta dough with lasagne sheets. Soak the sheets in a large amount of warm water until softened. Drain and pat dry with a clean dishtowel. Cut to desired size and proceed with the recipe.
Source: alive #253, November 2003