Adapted from Cooks Illustrated
2 cups all-purpose flour (10 ounces)
2 large eggs plus 6 large yolks
2 tablespoons olive oil
- Add flour, eggs, yolks and olive oil to the bowl of a food processor. Mix for 45 seconds until it becomes cohesive. If the dough sticks to your fingers, add 1 tablespoon of flour at a time (up to 4 tablespoons) until the dough just becomes tacky. But if the dough doesn’t become cohesive then add 1 teaspoon of water (up to 3 tablespoons) until the dough just comes together. Process an extra 30 seconds to incorporate your adjustments.
- Empty the dough onto a dry, un-floured work surface. Knead by hand for 1 or 2 minutes until it becomes smooth. Roll into a 6″-long cylinder and wrap tightly with plastic wrap. Let the dough rest at room temperature for between 1 to 4 hours, the higher end will make the dough easier to roll out.
- Once rolled/cut, cook in salted water for 2-3 minutes or until al-dente. Enjoy