Steps: |
| -On a clean surface, make a volcano-shaped well with the flour. (Learn How) |
| -Crack the eggs into a bowl, and then gently pour the eggs into the well. |
| -With a fork, begin whisking the eggs together. Pick up small portions of the flour as you go. |
| -Continue stirring until the eggs begin to thicken. Add the olive oil. |
| -Begin kneading to continue picking up as much flour as the dough will hold. It should be smooth but still slightly sticky. |
| -Set the dough aside. Use a dough scraper to push aside any dry bits and excess flour. |
| -Lightly flour your work surface. Place the dough down and knead 3-4 minutes until the dough is smooth and elastic. |
| -Small amounts of flour can be added if the dough becomes too sticky. |
| -Wrap the dough in plastic and set aside at room temperature for 20 minutes to rest. |
| -Roll and form in shapes as desired. (Learn How) |
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