4 eggs
1-2 eggs whites
375 grams of flour
11 grams salt
1 Tbsp olive oil
The pasta is basically two parts egg to three parts flour. Measure 250 grams of egg. Set eggs aside briefly. In a large mixing bowl, measure 375 grams of flour. In the mound of flour, form a well in its center. Add the eggs, salt and olive oil into the well. Work together by hand and knead for 10 minutes. Form the dough into a ball or two. Drizzle a drop of olive oil on the kneading surface and roll the dough to lightly coat each ball. Cover with plastic wrap and let rest one hour (or up to 24 hours) in the refrigerator. Start a pot of boiling water. Roll out dough and cut into strips or other shapes using cookie cutters. Place in boiling water for 5 minutes and drain reserving some of the pasta water. Add back just enough pasta water to moisten noodles.
Serves eight.
