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1
Sift the flour and make a well in the centre.
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2
Break eggs into the well and then add olive oil and salt.
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3
Gradually incorporate the flour.
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4
Finish by kneading the ball of dough vigorously until it is smooth and firm, this can be done more quickly in a food processor.
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5
Divide the dough into 10 equal balls, wrap each in plastic wrap and set aside for 1 hour until the pasta has lost its elasticity.
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6
Roll out each piece too a circle 18 inch thick.
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7
Hang the pasta circles over a wooden stick and leave to dry for a few minutes, without letting them become brittle.
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8
Flour each circle and roll it up, then cut into strips about 18 inch wide, shaking them out as they are cut and scattering them on a board.
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9
Cooking Pasta:
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10
Plunge the pasta into a large quantity of boiling water - 2 liters (9 cups) per 250 grams (4 cups, 9 ounces) pasta - containing 1 tablespoon salt per 1 liter (413 cups), unless any additional ingredients are to very highly seasoned.
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11
Gently stir the pasta so that it does not stick together and keep the water boiling at a constant rate.
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12
Drain the pasta completely when it is cooked and season immediately.
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13
If the pasta is not to be used right away, drain it and keep it hot mixed with 1 tablespoon olive oil.
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14
When ready to use, plunge it into boiling water, drain once more and add the other ingredients.
