Tender Homemade Egg Noodle Pasta

Instructions:

1. Create a mound of 2 cups (250g) all-purpose flour on a work surface and carve a wide well in the center.
2. Crack 3 large (150g) eggs into the center and add 1 tsp (5g) fine sea salt and 1 tbsp (15ml) olive oil.
3. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a shaggy, thick paste forms.
4. Fold the remaining flour into the mixture until a dough forms.
5. Knead the dough by pushing it away with the heels of your hands, folding it back, and rotating for 5–8 minutes until the surface is smooth and the dough bounces back slowly when poked. If the dough feels dry and crumbly, add water 1 tablespoon at a time, kneading for one minute after each addition until supple.
6. Wrap the dough tightly in plastic wrap or cover it with an inverted bowl and let it sit at room temperature for 30 minutes to relax the gluten.
7. Divide the dough into four equal pieces.
8. Using a pasta machine or rolling pin, flatten the dough into thin sheets until they are nearly translucent.
9. Use the cutter attachment or a knife to slice the sheets into the desired width.
10. Dust the finished noodles with a pinch of flour to prevent sticking.
11. Drop the noodles into a pot of heavily salted boiling water.
12. Cook for 3–5 minutes until the noodles float to the surface and feel tender but firm to the bite.