Ingredients

4 extra large eggs
3 1/2 cups unbleached all-purpose flour plus 1/2 cup
1/2 teaspoon olive oil

Directions

Make a mound of the flour in the
center of a large wooden cutting board. Make a well in the middle of the flour and add the
eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil
and flavorings and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry
that this initial phase looks messy. The dough will come together when 1/2 of the flour is
incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once

you have a cohesive mass, remove the dough from the board and scrape up any left over
crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough
should be elastic and a little sticky. Continue to knead for another 3 minutes,
remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest
for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of
this recipe, they are essential for a light pasta.