Step 1

In a food processor, combine the flour and salt and pulse 2 to 3 times until just combined.

Step 2

In a liquid measuring cup, lightly beat the eggs with the olive oil. With the food processor on, slowly drizzle in the egg mixture and process until the egg mixture has absorbed into the flour and the dough forms small clumps that look similar to couscous; the dough should not form a ball. Stop the machine and pinch the dough to test its consistency. It should come together when pinched but not be sticky.

Step 3

Working on a lightly floured surface, knead the dough until it is an even yellow color with no streaks of flour, 2 to 3 minutes. Divide the dough into 2 balls and flatten each into a disk. Wrap tightly with plastic wrap and let rest at room temperature at least 30 minutes, or up to 2 hours.

Step 4

Set up a pasta roller machine according to the manufacturer’s instructions. Unwrap 1 of the dough disks and cut in half. Using a rolling pin, roll out the dough into a rectangle about 1/2 inch (12 mm) thick and no wider than the pasta roller. Roll the dough through the rollers once at the widest setting, then place the pasta on the work surface and fold it into thirds. Repeat the process 2 more times, rolling out the dough, rolling it through the rollers at the widest setting, and folding it into thirds each time.

Step 5

Now thin the dough by rolling it through the rollers at the second-to-widest setting. Repeat, setting the rollers one notch narrower each time, until the desired thinness is reached. Cut the rolled out dough in half crosswise and transfer the dough to a floured baking sheet. Cover loosely with plastic wrap and roll out the remaining dough in the same fashion.

Step 6

Attach a pasta cutter to the pasta machine according to the manufacturer’s instructions and cut the pasta into the desired shape. Transfer the pasta to a baking sheet lightly dusted with flour to prevent sticking. Makes about 1 1/4 lb. (625 g) dough.

Step 7

Williams-Sonoma Test Kitchen