Serves 4

2 cups of all-purpose flour
3 whole, large eggs or 6 large egg yolks
1 tablespoon extra virgin olive oil
pasta machine

Pile two cups of flour on the center of a cutting board. Make a well in the center, and pour the eggs and oil into the well. Stir the egg mixture, gradually incorporating the flour until you have a ball of dough. If the dough is sticky to the touch, incorporate more flour into the dough. Be careful at this point because you can always add more flour, but you can’t add more liquid. Ideally the pasta needs to be quite firm and as dry as it can be without falling apart. Kneed the dough for several minutes and wrap in plastic. Let rest in refrigerator for 20 minutes before rolling through a pasta machine.