Ingredients
4 cups Italian "00" flour
4 whole large eggs
2 large egg yolks
Scant 1 teaspoon salt
1 tablespoon extra-virgin olive oil (optional)
a pastry or bench scraper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Pasta roller and cutter for fresh pasta, laminated doughs
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Pasta roller and cutter for fresh pasta, laminated doughs
Italian-made chrome pasta roller — 10 thickness settings
Deep pasta technique — handmade shapes, filled pastas, sauces
Ball-bearing American rolling pin — even pressure for pie dough
Tapered rolling pin for pastry work, lamination
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Mound flour on a work surface and make a large well in center. Crack whole eggs into center of well and add yolks, salt, and oil (if using). Beat egg mixture with a fork until well blended, then continue to beat egg mixture, incorporating flour a little at a time, starting with the inside wall of well and keeping wall intact by supporting outside with other hand. When you have a thick paste, begin to mix flour with your hands. When dough begins to take shape but is still quite soft and moist, transfer it to a clean area of work surface. Using pastry scraper, scrape up remaining flour and transfer it to a sieve, then sift flour over dough, discarding any bits of dough. Knead enough of flour into dough to allow it to form a soft ball. Brush remaining flour on work surface to the side and knead dough, flouring surface as needed to keep dough from sticking, until smooth and elastic, about 5 minutes. Lightly dust dough with flour, then wrap in plastic wrap and let stand at room temperature 1 hour.