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1
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt.
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2
Add the eggs, 1 at a time, and continue to mix.
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3
Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed.
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4
If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour.
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5
Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
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6
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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7
To make the dough by hand: 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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8
Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork.
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9
Gradually draw in the flour from the inside wall and mix it with the beaten eggs.
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10
Use 1 hand for mixing and the other to protect the outer wall.
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11
Continue to incorporate all the flour until it forms a smooth dough.
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12
Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
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13
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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14
To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
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15
Dust the counter and dough with a little flour.
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16
Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
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17
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
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18
Dust the sheets with extra flour whenever the dough gets sticky.
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19
Reduce the setting and crank the dough through again 2 or 3 times.
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20
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli.
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21
Roll out the other half.
