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1
To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
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2
Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
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3
Gradually draw in the flour from the inside wall of the well in a circular motion.
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4
Use 1 hand for mixing and the other to protect the outer wall.
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5
Continue to incorporate all the flour until it forms a ball.
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6
Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
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7
Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.
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8
Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out.
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9
Dust the counter and dough with a little flour.
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10
Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
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11
Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
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12
Reduce the setting and crank the dough through again, 2 or 3 times.
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13
Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)
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14
Now, using the spaghetti cutting attachment, run the sheets through the cutting slot.
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15
Dust the noodles and a baking sheet with cornmeal.
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16
Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.
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17
Bring a large pot of salted water to a boil and add spaghetti.
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18
Cook for a few minutes until al dente.
