Total Calories: 1,227
1 Pour the eggs and olive oil into a food processor fitted with the steel blade, or into the bowl of a heavy-duty electric mixer fitted with the flat beater. With the machine running, begin adding the flour a tablespoon at a time. Mix until the dough forms a ball and cleans the inside of the bowl, about 1 minute. Pinch the dough. It should feel moist but not sticky and should be fairly smooth. If not, add more flour as needed.
2 Place the dough on a lightly floured surface and knead it for 1 minute, adding more flour if necessary, until it is firm, smooth without streaks of flour, and moist but not sticky.
LETTING THE DOUGH REST
Cover the dough with an inverted bowl and let it rest for 30 minutes or up to 2 hours at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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