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1
Place the flour in a large bowl or atop a flat, wooden surface, and make a well in the middle for the other ingredients.
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2
Next, add in the eggs, black pepper, salt, and paprika (if using).
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3
With your clean hands or a fork, mix the ingredients together until you form a ball of dough (I suggest using a stand mixer for this because the dough was somewhat coarse and hard to put together in a ball.
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4
Dont mix it too much, though).
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5
Add the olive oil as it mixes.
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6
Knead the ball for about 10 minutes.
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7
Once you knead the ball of dough, wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
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8
Next, separate the dough ball into 8 smaller balls.
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9
Flatten the balls of dough and put them through the pasta maker according to the instructions for your machine (I went up to the penultimate or next-to-last notch on the roller).
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10
Flour each layer so that the dough layers wont stick.
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11
Cut the flattened layers of dough into fettuccine noodles, or use the fettuccine cutter attachment.
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12
Make sure you sprinkle flour on the noodles so that they wont stick to each other.
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13
Notes: If making the noodles immediately, prepared boiled water with a bit more olive oil and kosher salt.
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14
Add the noodles, and cook them for 2-3 minutes.
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15
If using the noodles later, lay them out on a flat surface and allow them to dry out for a few hours.
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16
Store the dried noodles in a closed container for 2-3 days in the refrigerator and up to 3 months in the freezer.
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17
Adapted from Mario Batalis Molto Italiano cookbook.
