Pasta

1. Add 250g all-purpose flour to mixer bowl

2. Add 3 large eggs (about 150g without shells) to the flour

3. Add 14g olive oil to the bowl

4. Add 3g salt to the bowl

5. Attach dough hook and mix on low speed for 2–3 minutes until shaggy dough forms

6. Knead on medium speed for 8–10 minutes until dough becomes smooth, firm, and elastic

7. Form dough into a ball and wrap tightly in plastic wrap

8. Let dough rest at room temperature for 30 minutes

9. Cut dough into 4 equal pieces

10. Flatten one piece and run through pasta roller on widest setting

11. Fold dough after first run through roller to make square shape

12. Adjust roller thinner step-by-step, rolling dough each time until desired thickness

13. Put sheet of dough on cutting board, flour the top well and roll to cut pieces

14. Bring 3800g water to boil and add 15g salt

15. Cook fresh pasta for 2–3 minutes until tender

16. Drain pasta and serve immediately