Fresh Egg Pasta Mario Batali

From molto mario episode mb5725, toscana iii.""

Pile the larger amount of flour in the center of a large wooden cutting board or countertop.

Make a well in the center and add the eggs , oil , and any flavoring agents you desire.

Using a fork , beat the eggs and oil together , slowly incorporating flour from the walls of the well.

As you expand the well , keep pushing the outside of the mound up to maintain the well shape.

Once about half the flour is incorporated , the dough will begin to come together.

From this point , start working the mass with your hands , using mostly the palms.

Once the flour is fully incorporated and the mass is cohesive , remove the dough from the board and scrape the board clean.

Dust the board lightly with flour and knead for 6 minutes , dusting when necessary.

The dough should be elastic , and a little sticky.

Wrap the dough in plastic and allow to rest for 30 min at room temperature.

Roll out dough using a rolling pin or pasta machine.

Cut into desired shapes and cook as required by the sha.

unbleached all-purpose flour, extra large eggs, olive oil