• Ingredients

    • All Purpose Flour 3/4 lb

    • Eggs 9

    • Kosher Salt 1 tsp

    • Olive Oil 1 Tbsp


  1. Separate Eggs

    In two small bowls, separate the egg yolks and whites. Set the egg whites aside for another use.

  2. Make a Well

    Pour out your flour onto your working surface into a pile. Season with salt. With your fingers, make a well in the center of the flour.

  3. Mix and Knead

    Add egg yolks and olive oil to the center of your well. Using a fork, lightly beat the egg yolks and oil. Gradually start pushing the flour into the pool of the egg and oil.

    Set the fork aside and begin to use your hands to incorporate the remaining flour. Form into a ball and begin to knead the dough until smooth.

  4. Rest

    Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes. The resting period allows the flour to continue to hydrate and the glutens to relax.