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Category   Entrees - Maindishes
Sub Category   None

3 large eggs plus one lrg egg yolk, room temperature
2 cups sifted all purpose flour
1 Tbsp EVOO
1 tsp salt

Set up kitchen Aid stand mixer with flat paddle attachment and keep dough hook nearby. Beat eggs, yolk and olive oil together in a 2 cup measuring cup.
Combine flour and salt in stand bowl on speed 2. While running, add egg/oil mixture until a dough ball forms. If too sticky, add a tbsp or so of flour or if too crumbly, add cold water, a Tbsp at a time. Once dough forms a ball, continue mixing until smooth and springy, 20 to 30 seconds. Knead on speed 2 for 2 minutes. Transfer to a floured work surface and knead several times until dough comes together in a smooth ball. Wrap dough in plastic and let rest for 30 minutes.
Attach and set plain roller to widest setting. Unwrap dough and cut into 4 equal pieces. Wrap 3 pieces back in plastic while working with the 4th. Flatten dough into a rectangle and lightly dust with flour. Roll through machine, fold in 3rds like a letter and feed it through again. Repeat folding and feeding through machine 2 more times.
Set machine to next smaller setting and repeat folding and feeding twice. Go to next smaller setting and repeat feeding folding and feeding twice for each new setting until next to last setting. If making noodles stop here and change to desired pasta roller. If using dough for ravioli go to lowest setting and run through twice with feeding and folding. After creating the noodles, lightly dust with flour on a baking sheet and cover with a dry kitchen towel. Cook noodles in large pot of boiling salted water 4-6 minutes.

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