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Measure out the flour in a large mixing bowl. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner edge.
Once about half the flour is incorporated start kneading with both hands, using palms. When the dough comes together in a cohesive mass, transfer it to lightly floured work surface and continue kneading for about 5 minutes. The dough should be elastic and a little sticky. Oil the surface of the dough and cover with cling wrap. Allow to rest for at least 30 minutes at room temperature before using. Else refrigerate or freeze tightly wrapped.
Place the flour in the bowl of a food processor, fitted with the dough blade.
Add all the eggs and olive oil.
Pulse / mix on low speed until dough comes together.
Once, transfer the dough to lightly floured work surface and continue kneading by hand for a minute to bring it together. Oil the surface of the dough and cover with cling wrap. Allow to rest for at least 30 minutes at room temperature before using. Else refrigerate or freeze tightly wrapped.
Divide the dough into smaller, manageable portions, and run it thorugh the widest setting at least 5-8 times. Every time, fold it over and turn it 90 degrees before feeding again into the machine. At any stage, if the dough looks sticky, flour it.
Once this is done, the pasta should start looking smooth and satiny. Now take it to the thinner settings as needed. For the silkiest pasta, take it through each setting twice. Use as needed.