- 2 1/2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 4 tablespoons chopped fresh dill
In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours. Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).