- In a small bowl, fork-beat the eggs, egg yolk, olive oil, salt, and 1 tablespoon/15 ml of water; set it aside for step 3.
- Flour a clean, dry work surface.
- Make a hole in the center of the flour pile large enough to contain the egg mixture––about 8 inches/20 cm—and slowly introduce the mix into the hole.
- Start to incorporate the flour into the egg mixture.Try not to break the sides of the flour “well”, to prevent the egg mixture from spilling and making a big mess. Don’t worry about lumps.
- Once everything is well mixed, use your hands to begin kneading the dough. If it is tight and dry, wet your hands, and resume kneading.
- Continue to knead the dough until it is has a smooth, velvety feel. This should take about 8-15 minutes. If the dough is too dry, add a few drops of water; if too wet, add a little flour. Adding very small amounts is the key.
- Wrap the dough in plastic, and let it relax for at least 1 hour. Do not refrigerate it if you are using it immediately.
- Cut and roll your Homemade Magical Pasta into the desired shape.
I roll my pasta with a pasta-making machine, using the largest setting. I fold and re-roll it on this setting 4 times before I start rolling it on the next thinner setting. I do at least 4 or 5 step-downs when rolling out pasta, ending with the thinnest setting. Use a little flour on the pasta sheets when you’re finished rolling, just before you cut them into your desired shape: fettuccine, ravioli, capellini (angel hair), etc. To prevent sticking, dust with a little more flour after your pasta has been cut.