Ingredients:
- [225 g] flour
- [1/4 tsp] fine sea salt
- [1 tbsp] olive oil
- [3] free range egg yolks
- [2] large free range eggs
Method:
- Place the flour, salt and oil into a food processor and pulse for a few seconds to mix. Whisk together the egg yolks and whole eggs.
- With the motor running, slowly add the eggs into the flour mixture until the dough just comes together (you may not need all the eggs). The mixture should form small lumps and will form a smooth, firm paste when pressed with your fingers.
- Tip the dough onto a lightly floured board and knead for about 20 minutes until smooth.
- Wrap tightly in saran wrap (cling film) and chill for 2 hours.
- Roll out the pasta dough into thin sheets using pasta rolling machine. You want to roll and fold the dough at least 3-4 times on each setting. You will have to fold and roll the dough more often at the beginning of the rolling. The resulting pasta will be velvety to touch and strong.
