- 3 cups of “00” flour, plus additional for dusting
- 1 teaspoon kosher or fine sea salt
- 3 large free-range organic eggs
- 1 large free-range organic egg yolk
- About 2 tablespoons warm water
- 1 to 1/2 tablespoons EVOO – Extra Virgin Olive Oil
On a large work surface, combine the flour and salt; make a well. Add the whole eggs, egg yolk, water and EVOO to the well and mix with a fork. Using the fork, start pulling the flour into the well to make a sticky dough, then work in the flour a little at a time with your hands to fully incorporate. Knead the dough in one direction away from your body, turning it into a smooth and elastic dough, 5-10 minutes. Cover with a kitchen towel and let stand for about 30 minutes.
Cut the dough into 4 equal pieces with a bench scraper. Working with one piece of dough at a time (keep the dough that you are not working with under a clean kitchen towel to keep it from drying out), set your pasta machine to the widest setting and pass the dough through. Fold the dough over on itself in thirds and pass through the pasta machine three more times. Next, pass the dough through the machine decreasing the width with each pass until the dough is at the second to last setting, forming a 1/16-inch thick sheet. Cut the long sheet in half crosswise and place the sheets on parchment paper dusted with flour. Repeat this process with each piece of dough.
FOR LASAGNA: Use the whole sheet or cut each sheet crosswise into thirds if it is easier to layer them this way.