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.