Ingredients:

  • 270g all-purpose flour
  • 2 large eggs
  • 3 large egg yolks
  • 1 tsp fine sea salt
  • 1.5 tbsp whole milk
  • 4 liters water
  • 1 tsp olive oil

Instructions:

  1. Mound the all-purpose flour on a clean surface and create a deep, wide well in the center to form a 'volcano'.
  2. Add the whole eggs, egg yolks, and fine sea salt into the well. Whisk the eggs with a fork, gradually drawing flour from the inner walls until a thick paste forms.
  3. Incorporate the remaining flour by hand. If the dough is too dry, add the optional milk 1 tablespoon at a time.
  4. Knead the dough for 8–10 minutes until it becomes smooth, elastic, and bounces back when poked.
  5. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes to relax the gluten.
  6. Roll the dough out with a heavy rolling pin to your desired thickness and cut into ribbons using a pizza cutter or sharp knife.
  7. Bring 4 liters of salted water and 1 tsp olive oil to a boil. Cook the noodles for approximately 2-5 minutes until al dente.