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1
Place flour and salt in a stand mixer and stir together using a fork.
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2
Make a well in the center and add eggs and olive oil.
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3
Mix eggs using a fork until whites have been thoroughly blended in.
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4
Use the dough hook of a stand mixer and turn to speed setting 2 or medium-low.
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5
If the dough is still quite dry after 6 minutes of kneading, you can add a tablespoon of water at a time, kneading for at least a minute between additions, so as not to add too much water (or you will have a sticky mess).
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6
At this point the dough will be rough on the surface but will be firm and have pulled away from the bowl around the dough hook.
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7
Knead the dough for another 10 minutes or until smooth.
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8
This helps the gluten to develop.
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9
Cover and allow dough to rest for 35 minutes.
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10
Divide dough into fourths on a floured work surface.
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11
Roll each portion of dough on a floured work surface.
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12
Roll part of the dough over the rolling pin and pull till desired thickness is reached.
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13
Make sure there is enough flour under the sheet of dough to keep it from sticking to the work surface when cut.
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14
Then use a large sharp knife to cut pasta to desired thickness and size.
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15
Allow to dry at least 1 hour.
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16
I lay mine on a few cookie sheets with some flour to keep them from sticking as I use mine the same day, but if you like, you can hang them from hangers and allow to dry overnight for use later like my Granny would.
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17
Cook pasta in salted boiling water, stock or soup, for approximately 4 minutes or until tender.
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18
Test doneness by tasting.
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19
Or store in a freezer until ready to use.
