• *Note: For the eggs & yolk, the total combined weight (cracked) should be 185 g. Because eggs size vary, make up the difference (if needed) with olive oil. For example, if you end up with a total of 175 g eggs + yolk, you’ll need 10 g olive oil to equal 185 g. Olive oil makes the dough more soft, supple and satisfying to work with.
• *Note: Our family prefers the 50/50 00 flour to semolina flour, adjust to suite your preference.

Instructions

• Option 1:

  Mix dry ingredients in a bowl. Make a well in the center, add wet ingredients. Using a fork stir the wet ingredients, gradually incorporating the dry ingredients until everything is combine.
• Option 2:

  Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds.
• Remove to your work surface and cover with an upturned bowl for 5 minutes- it will be much easier to knead in the next step. Then, knead the dough into a ball, about 1-2 minutes. Cover again, and let rest for 30 minutes to 1 hour to relax the gluten. I prefer a 1 hour rest for long pasta sheets.
• From here, proceed with your favorite egg pasta shape.