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From Fabio’s Italian Kitchen by Fabio Viviani.
I grew up with fresh egg pasta. The way my great-grandma kept me from destroying the household was to have me crack eight eggs on a cutting board and hand-mix them with flour for hours. It’s a very time-consuming maneuver! I am all about preserving tradition, but what about improving the execution of tradition so you can have traditional flavor in a tenth of the time? That’s the way I teach people to make pasta. By following my way, anyone can make it. All you need is a food processor and a blade attachment.
Place the egg yolks in a food processor with the blade attachment, add the salt, pepper and olive oil, and pulse a few times.
Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water as needed.