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1
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs and the olive oil.
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3
Using a fork, beat together the eggs and oil, and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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7
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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8
Lightly reflour the board and continue kneading for 6 more minutes.
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9
The dough should be elastic and a little sticky.
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10
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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11
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.
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12
In a medium bowl, combine the eggs and spinach and stir well.
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13
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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14
Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil.
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15
Using a fork, beat them together and begin to incorporate the flour, starting with the inner rim of the well.
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16
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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17
The dough will come together when half of the flour is incorporated.
-
18
Start kneading the dough with both hands, using the palms of your hands.
-
19
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
-
20
Lightly reflour the board and continue kneading for 6 more minutes.
-
21
The dough should be elastic and a little sticky.
-
22
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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23
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.
