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. If dough is dry, add water 5g at a time until it comes together

8. If dough is sticky, add flour 8g at a time until manageable

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

10. Let dough rest at room temperature for 30 minutes

11. Cut dough into 4 equal pieces

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

13. Fold dough in thirds and roll again, repeating 2–3 times

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

15. Cut sheet into noodles using cutter attachment or knife

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

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

18. Drain pasta and serve immediately