2tablespoonsMTOO Tuscan Herb Olive OilBASIL OLIVE OIL or MUSHROOM SAGE OLIVE OIL
1big pinchof salt
Mound flour on your work surface and make a well in the center. Break the eggs into the well. Add the oil and a salt to the well. Add a little water (amount will depend on the environment but you want to end up with a dough that is not too tacky. Start with a few tablespoons)
Use a fork to whisk the eggs in the center, gradually mixing in the flour until you can break the well without making a mess. Using your hands, bring the dough together, you may not use all of the flour on the board. Once the dough comes together you want to start kneading.
Knead the pasta, stretching and pressing but not tearing it until it’s super smooth, 8-10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30-60 minutes. If you are not going to use it right away, put it in a resealable plastic bag in the refrigerator for 1-2 days max. (If you don’t use it within 2 days it will start to gray).