3 Cups '00' Flour
2 Egg Yolks
1 Tablespoon Olive oil
Place flour into kitchenaid with the paddle attachment or a food processor. Whisk together eggs, yolks, oil and a pinch of salt n a small separate bowl. Add egg mixture to flour and beat until combined. Change to a dough hook (if using a kitchenaid) and mix on a low speed for 2 mins until a dough is formed.
Sprinkle benchtop with flour and knead dough until it is soft, elastic and springs back when you touch it (this should take about 10mins) cover in cling film and let rest for 30mins at room temperature. Once this had been done you can use it for anything, spaghetti, lasagne sheets or any other pasta shapes.
To cook, boil water with salt added (water should taste like sea water), add pasta and cook until pasta is al dente.