- 1 cup + 2 tablespoons ‘00’ or all-purpose flour, plus a bit more for kneading
- ½ tsp salt
- 2 large eggs
- 1 ½ tsp olive oil
- Dump the flour onto a large work surface and sprinkle with salt. Using you hands, gently mix the salt through and create a well in the centre of the mound.
- Crack the eggs into the well, being careful not to let them spill out over the edge. Add the oil and, using a fork or the tips of your fingers, beat the eggs and oil together and begin to incorporate the flour by pulling it in from the inner wall of the well.
- Once the mixture becomes a bit shaggy and tricky to work with, start using your hands to knead the dough into a cohesive ball. At this point, set the shaggy ball of dough aside and discard any scraggly dry bits and flour that is left over. I typically have about 1 – 2 tablespoons of refuse at this point so don’t feel the need to try to incorporate everything.
- Bring the ball of dough back over to your work surface and continue kneading for about 8 – 10 minutes or until the dough is elastic and smooth, adding a dusting of flour when necessary.
- Wrap the dough in some plastic wrap and set aside to rest at room temperature for 30 minutes before rolling, cutting, shaping, drying slightly, and cooking.
The Marilyn Denis Show