Instructions

1. In stand mixer fitted with a dough hook, add the flour.
2. Add the eggs, 1 at a time, and continue to mix.
3. Add in 1 tablespoon of the olive oil and continue to incorporate all the flour.
4. At this point you can add 2-3 tablespoon water and mix. Adding 1-2 more tablespoon water if necessary. The dough will be stiff and should not be wet/tacky. If it’s that way, add a teensy bit more flour. If it still is crumbly, add a teaspoon of water at a time.
5. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Yes, BY HAND!
6. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
7. Once it’s relaxed, follow the instructions on your pasta maker. That’s the easy and fun part 🙂