Cuisine: Italian

The cook here uses only water and flour. (That makes it vegan.) You can also use 3 eggs and 3 Tbsp of olive oil for every 3 cups of flour.

If you are using eggs, and if you won’t consume the pasta you just made all in the same day, it would make sense to keep your pasta refrigerated, or even in the deep-freeze if you’re planning for longer term storage.