Fresh Pasta

Add 3 cups of “oo” zero flour and salt to a work surface. Create a well using your hands in the center of the mound.

Crack five large whole eggs into the well you just created. Drizzle in a teaspoon of olive oil.

Using a fork, start whisking the eggs until they come together cohesively. Once the eggs have come together, keep whisking but slowly add in bits of flour. Be careful not to make a whole or dent otherwise your eggs will run out.

Once it starts to become a paste and dough-like, start using your hands to mix. Once fully combined, knead the dough for 5-10 minutes until it is silky smooth. Once kneaded, wrap in plastic wrap and let it sit at room temperature for at least an hour.

Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick.

Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding.

Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting.

Use a pasta attachment to make your spaghetti pasta.

Boil for 30 seconds.