360 grams oo flour
100 grams whole eggs (about 2 large eggs)
90 grams egg yolks (about 5-6 yolks)
6 grams extra virgin olive oil (1-2 teaspoons)
Step 1: Mixing
Place the flour on a dry, clean worktop, forming a bowl shape.
Add the eggs & olive oil, using a fork gently beat the eggs without touching the flour walls or scrapping the bottom of the worktop surface.
Then, still mixing the eggs slowly incorporate the flour walls, if the eggs break through the sides quickly reform the flour wall. Once the dough starts to take shape slide a scraper or spatula under the dough and flip it over and try and incorporate any remaining wet dough on your work surface. At this point with your hands, start folding and forming the dough into a single mass.
Step 2: Kneading
Kneading is an essential step to in the dough making process: it helps develop the protein structure for the resting stage. knead by using your dominant hand into the dough. Push down and release and use your other hand to pick up and rotate, continue this process for at least 10-15 minutes. When the dough is ready it should be firm but bouncy to touch and have a silk like surface. Tightly wrap in cling film
Step 3: Resting
If you plan to use the dough right away, let it rest at room temperature wrap in the cling film for at least 30 minutes. if resting the dough for later place the dough in the fridge it is best to use fresh dough within 24 hours.
Step 4: Rolling the dough
To start cut a slice of the dough, immediately wrapping the rest back up in cling film.
With a rolling pin, flatten out thin enough to fit in the widest setting of your pasta machine, this is important as you do not want to stress the dough. on the first of each level pass the dough through 3-4 times this helps with the consistent thickness of your dough.