Ingredients

• 4 cups all-purpose flour
• 4 whole eggs, plus 1 yolk
• 1/4 cup Olivino Ultra-Premium Olive Oil (Single varietal, or use your favorite fused or infused oil)
• 2 tbsp water, more if needed
• Kosher salt

  Directions

1. On a clean dry work surface, place flour in a pile. Make a large sized well, about 8 inches in diameter, in the middle of the pile. Crack the eggs and egg yolk into a bowl (I like to do this because it's easier to fish out any egg shells that might fall in).
2. Pour the eggs, oil, water, and salt into the well of flour.
3. Using a fork gently beat the eggs together with the olive oil, water, and salt. Use the fork to go around the well and slowly incorporate the flour into the egg mixture. Be careful not to break the sides of the well or you will be chasing egg down the counter, trust us! Don't worry about any lumps of flour.
4. Once you work enough flour into the eggs and it's a nice thick consistency that doesn't run, you can begin to use your hands or a bench scraper to fold in the rest of the flour into the eggs. When it forms into one big ball of what will appear to be a dry cracked dough, you can begin to knead.
5. Knead this for 10 minutes, that seems to be the magic number. The ball of dough will appear like a mess, but after 10 minutes you will have a smooth silky ball.
6. To knead, use the palm of your hand and a lot of body weight, push the dough onto itself in a forward motion. Turn the dough 1/2 turn and repeat the process, making sure to work in any dry bits of dough that are on your board. *As you start to knead, if the dough appears too dry or too wet you can add a little water or flour to get the consistency right.
7. The dough is done when it is smooth and it springs back when you press into it. Wrap in plastic wrap and rest for at least 30 minutes at room temperature, or if not using right away let sit in your fridge. The dough will keep for up to two days in the fridge. If using right away, let it sit on the counter for about an hour to get to room temperature before beginning to roll.
8. Divide the dough into 8 equal parts. Using one section of dough, press between your fingers to make a flat rectangle. Leave the other sections under plastic so they don't dry out. Start rolling rectangle into a long, even sheet of dough. You may have to trim a bit to get even cuts, but it's hand-made dough. Don't overthink it!
9. Fold the rectangle into thirds like  you would a letter, and then cut the dough into desired width of pasta. Could be a fettuccini size thick egg noodles, or linguine. Sprinkle with flour so they don't stick together, make cute little nests out of them, and set aside on a floured sheet tray while you finish the other pieces of dough.