- 3 3/4 C flour, plus more for kneading
- 4 eggs
- Drizzle of olive oil
- Salt
Place the flour in a mound on a wooden countertop or a plastic surface (stainless steel or marble surfaces are cold and can reduce the elasticity of the ough). Make a well in the flour and break the eggs into it.
Add a drizzle of olive oil and a pinch of salt to the well. Start beating the eggs with a fork, pushign up the flour aroudn the edges with yoru other hand to make sure no egg runs out, and pulling flour from teh sides of the mound into the eggs.
When you have pulled in enough flour to form a ball too stiff to beat with yoru fork, start kneading the dough with the palm of your hand, incorporating as much flour as you can (you may have up to 3/4 C leftover flour) You shoudlnow have a big ball of dough and a bunch of tiny crumbly dough balls that have not been incorporated. Push these aside and scrape the surface clean with a metal spatula.
Sprinkel the cleaned surface iwth more flour, place the dough on top, and knead by pushing it down and away from you, stretching it out. Fold the dough in half and continue pushign it down and away. Keep repeating this action until the dough no longer feels sticky and has a smooth surface. THis should take about 15 minutes. (This process is important for a delicate, elastic pasta, so don’t rush). Add more flour if the dough continues to feel sticky. WHen the dough is smooth, wrap it in plastic wrapa dn elt rest for 30 minutes at room temperature to relax the dough before rolling out.
Cut the dough into 4 pieces to make it easier tho roll out. Keep the dough you are not working with wrapped in plastic.
Williams Sonoma