Total Calories: 1,227
1 Pour the flour into a mound on a countertop or large pasta board. A rough surface such as wood or plastic is better than a smooth one such as marble or granite. With a fork, make a wide hole in the center of the mound. Pour the eggs and olive oil into the hole and begin stirring with one hand, gradually incorporating some of the flour from the inside of the hole. Use your other hand to support the wall of flour surrounding the eggs, so they don't spill out.
2 When the dough forms a ball and becomes too firm to stir, in about 1 minute, sweep the remaining flour to one side. Lightly flour your hands and begin kneading. Push the dough away with the heels of your hands and pull it back toward you with your fingertips. Turn the dough as you are doing this for even kneading. Continue kneading, gradually incorporating some of the remaining flour until the ball becomes somewhat smooth, feels moist, and is only slightly sticky, about 3 minutes. Add only enough flour to create a firm ball of dough, or it may become too dry.
3 Put the dough aside for a moment and cover it with an inverted bowl. Wash and dry your hands to remove hardened scraps of dough. Scrape the kneading surface clean with a plastic or metal dough scraper or spatula to remove any hardened pieces of dough and excess flour that might later cause lumps. Throw out the scraps.
4 Lightly dust your hands with flour. Resume kneading the dough until it is smooth and elastic, moist yet not sticky, about 8 to 10 minutes. Add more flour if necessary. There should be no streaks of flour on the dough, and the color should be evenly yellow. The more the dough is kneaded, the lighter and more resilient the pasta will be, so do not skimp on kneading. Work quickly so that the dough does not dry out.
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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