Yields: 4 to 6
400g flower 00 grade
Pour the flour on a wood board creating a cone and dig a hole in the middle using your hands, resembling the shape of a volcano. Whisk the eggs with a pinch of salt and a hint of olive oil; place it in the middle of your volcano. Start incorporating the eggs with the flour using your hands in circular motion or a fork until you have worked it enough to bring it together in a ball. Wet your hands to help bring the dough together if needed.
Work the ball of dough by pushing it with the heel of your hand, then folding the top on itself and repeating for about 15 minutes. Wrap the dough on a damp cloth and allow to rest for 1 hour in a cool place, protected from heat and humidity.
Divide the dough into smaller balls and roll one using a rolling pin until is approximately 1 cm thick. Using the pasta machine at the thickest setting, feed the pasta through by turning the handle with one hand and supporting the dough coming trough with the other. Repeat with the machine at the second setting, then fold the pasta back on itself and put it trough the machine again at its thickest setting. Repeat this a couple of times.