2 ½ cups flour
1 teaspoon salt
4 extra large eggs
1 tablespoon olive oil
Combine the flour and salt and place on the counter in a large mound. Create a ‘well’ in the center of the flour. Crack eggs into the well and add olive oil.
Using a fork, scramble the eggs and slowly begin to add the flour from the sides of the well. When about half of the flour is incorporated and a soft dough as formed, begin kneading with your hand and incorporate the rest of the flour until you have one cohesive ball. Knead for 8 more minutes. Let rest at room temperature for 1 hour or in the fridge for longer.
Take small pieces of the dough (about the size of a deck of cards) and put through the pasta sheet attachment of your KitchenAid mixer beginning with the setting on “1” and continuing to put the sheets back through on each level up to “5”. You can also hand-roll the dough in a very thin sheet that is almost see-through. Keep the dough well-floured and put a layer of flour between each sheet before cutting to pasta.
Using the linguini cutting attachment on the KitchenAid, put each sheet through the cutter forming strips. Make sure you pasta sheets are about a foot long so your noodles are a reasonable length. You can also cut each sheet into strips by hang.
Cook pasta in boiling salted water for about 2-3 minutes until pasta floats to the top and al dente doneness. You can also freeze the pasta if you are not using it right away.