Pasta Dough

Directions

• Put the flour in a mound on a large clean surface and make a wide well in the center. Be sure to make the flour walls high enough so the egg mixture doesn’t make a mess.
• Add the eggs, yolk, olive oil, salt and 1 tablespoon water into the well.
• Using a fork, beat the egg mixture and slowly start to incorporate the flour from the outside in. Just be very careful not to break the flour wall.
• Once enough flour has been incorporated so the mixture won’t run, use your hands or a bench scraper to start combining. You should be able to combine nearly all of the flour into a rough shaggy, slightly sticky dough. If it feels too dry, you can add 1 tsp of water at a time until you get the right consistency.
• Knead the dough vigorously by stretching it forward with the heel of your hand, the folding it halfway over onto itself. Then rotate the dough 90 degrees and repeat. Do this for about 12 minutes, until the dough is no longer sticky and feels smooth and firm.
• When it bounces back from a light touch to the surface, wrap it tightly in plastic wrap and allow to rest at room temperature for 1 hour. After resting, if not using right away, dough can be frozen for 3 months.