Classic Egg Pasta Dough

Pour the flour onto a wooden board or clean work surface. Create a deep well in the center using the bottom of a bowl or your fist, ensuring the walls are high enough to contain the eggs (the 'fontana' method).

Crack the eggs into the well. Add the salt and olive oil (if using) into the eggs.

Using a fork, gently beat the eggs to break the yolks without breaching the flour walls. Gradually begin incorporating flour from the inner walls into the egg mixture, a little at a time, until a thick custard-like paste forms.

When the mixture is too thick to use a fork, use the bench scraper to fold the remaining outer flour over the center. Press down with your hands to form a shaggy mass.

Begin kneading the dough. Push the dough away from you with the heel of your hand, fold it back over itself, and rotate 90 degrees. Repeat vigorously for 10 minutes until the dough is smooth, elastic, and springs back when poked.

Wrap the dough tightly in plastic wrap to prevent a skin from forming. Let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it rollable.

To roll by machine: Cut off 1/4 of the dough (keep the rest covered). Flatten slightly and pass through the widest setting. Fold the dough in thirds (laminating) and pass through again. Repeat 3 times, then decrease thickness settings one by one until desired thinness (usually setting 6 or 7).

To roll by hand: Flour the surface and rolling pin. Roll the dough from the center outwards, rotating the sheet frequently to maintain a circular shape and even thickness, aiming for a translucent sheet (approx. 1mm).