Pasta dough #4

A rich dough with a distinctive taste of its own, which swells up on cooking ideal for tagliatelle, fettuccine, and other ribbon noodles

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make a volcano with the flour on your table holding a small amount to the side add the eggs, egg yolks, olive oil, and salt to the middle of the volcano.

Step 2

Using a bench scraper, continue to mix the flower until it forms a ball

Step 3

Knead the ball until smooth, adding the flower held to the side as needed if the dough feel sticky

Step 4

Knead about10 to 15 minutes shape into a ball and wrap the dough ball tightly in plastic wrap. Let the dough rest at room temperature for at least.1 hour to 3 hours or refrigerate the dough for up to 24 hours bringing dough back to room temperature prior to rolling out

Step 5

Lightly dusted the counter, cut the dough into 4 equal pieces and loosely cover with plastic wrap, working with one piece of dough at a time press the dough ball into a rectangle about a 1/4 inch thick. Sprinkle with flour and roll out using pasta maker, continually adjusting the thickness until you reach the desired setting.. most common setting is a #6