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1
Measure out the bread flour and salt, put into a large bowl, and make a well in the middle.
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2
Put the olive oil and eggs in the well.
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3
Break down the flour well little by little as you mix.
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4
The dough will just about come together with the liquid in this.
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5
Keep kneading it, putting all your weight into it.
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6
It will come together little by little.
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7
When the dough is nice and smooth, cover it with a moist but tightly wrung out kitchen towel, wrap in plastic and leave it to rest for an hour or so.
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8
I use a pasta machine, but you can use a rolling pin and cutting board instead.
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9
Take the dough out onto a cutting board, roll it out slightly and cut in half.
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10
If you are using a pasta machine, set the dial to the thickest setting and roll the dough out.
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11
It will probably tear the first time.
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12
Fold into thirds and keep rolling the dough through, and it will become smooth.
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13
The dough will become thinner and thinner as you roll it out.
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14
In the end it should be about 2 mm thick and about 30 cm long.
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15
Make 8 pieces like this.
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16
Cut the dough using the cutting rollers.
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17
Since the dough has little moisture, the noodles shouldn't stick to each other.
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18
Dry the pasta out for a bit.
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19
You can even use a laundry rack.
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20
In about 15 minutes the surface of the pasta will dry out (I have a low humidity environment because of my stove).
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21
Divide into 4 portions, place on a flat sieve and leave to dry for another 10 minutes.
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22
Store in a plastic bag.
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23
You can freeze it like this.
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24
There is salt in the dough, so you don't need to add any to the cooking water.
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25
They should be cooked for around 5 minutes.
