Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- On a clean surface, create a mound of flour with a well in the center. Add eggs, olive oil, and salt inside the well. Using a fork, gently mix, incorporating flour without breaking the walls. Then, knead by hand to form a shaggy dough.
- Knead the dough for 10-15 minutes, until smooth and cohesive. If dry, add a sprinkle of water; if sticky, add more flour. Shape into a ball, wrap in plastic, and rest for 30 minutes at room temperature.
- Prepare floured baking sheets. Divide dough into 4 equal sections. Flatten one piece, and roll through a pasta machine starting at the widest setting, gradually reducing the setting with each pass until the desired thickness is reached.
- Flour both sides of the pasta sheet, fold, and cut into noodles using a pasta cutter. Repeat with remaining dough. Cook in boiling salted water for 1-2 minutes until al dente.
