Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Mound the flour on a clean work surface and create a wide well in the center. Pour the whole eggs, yolks, salt, and oil into the well. Use a fork to whisk the eggs, gradually bringing flour in from the inner walls until a paste forms. Incorporate the rest of the flour and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough by hand for 10 minutes until the surface is silky and smooth. Wrap tightly in plastic wrap and let the dough rest at room temperature for 1 hour.

Roll the dough through a pasta machine until it is the thickness of a business card (Setting 5 or 6). Dust the sheets heavily with flour and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold them loosely into a flat, wide roll. Use a sharp knife to cut the roll into ribbons approximately 1 inch (2.5 cm) wide. Unfurl the ribbons immediately and toss them in a ​“nest” with more flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Place the pasta in the pot and allow to boil for 3 to 4 minutes until al dente. Gently drain from the pot and toss with a small amount of olive oil to prevent sticking. Serve with your favourite sauce!