Pasta Dough

Ingredients:

Method:

Mound the flour on a clean work surface.
Make a well large enough to hold the egg yolks in the center.
Mix the eggs yolks, olive oil and water in a small bowl and then pour the mixture into the well.
Using a fork, slowly mix the flour into the egg mixture until all the flour is blended and you have a rough dough.
Knead the dough for 10 minutes or until it is smooth.
Allow the dough to rest for 60minutes.
Divide the dough 4 quarters. Reserve 3 quarters in plastic wrap, to prevent a skin from developing on the dough.
Using a rolling pin, start to flatten one portion of the dough to the point where it will fit into the thickest setting on the pasta roller (#1, on a scale from 1 to 8).
Pass dough through the #1 setting, then one setting smaller, all the way down to #7
Roll the dough through each narrower setting only once, stopping at the 2nd to last setting (#7), about 1/16th of an inch thick.
Lay dough on a flat surface to dry.
Every 5 minutes, flip the pasta sheet to insure even drying.
After 20 minutes, the sheet should have a leathery feel, making it very easy to handle.
Cut the sheet of pasta into required shapes and sizes.
To store fresh pasta, lightly dust the sheets with flour, and brush off any excess flour.
Fold, and reserve in a closed container in the refrigerator.
Keeps for 3 days in the fridge.