• 3 and 1/2 cups all-purpose flour
  • 4 extra large eggs
  • 1/2 tsp. Extra-virgin olive oil


  1. Mound 3 1/2 cups flour in center of wooden cutting board. Make well in middle of the flour and add the eggs and olive oil. Beat eggs and oil with fork and begin to incorporate the flour, starting with inner rim of the well. As the well expands,push flour up from the base of the mound to retail well shape.
  2. The dough will come together when half of the flour has been incorporated. Once this happens begin kneading dough with palms of both hands.
  3. Once there is a cohesive mass, remove dough from board. Scrape and remove any leftover. Lightly flour board and continue kneading for six minutes. Dough should be elastic and slightly sticky.
  4. Wrap dough in plastic and allow to rest for 30 minutes at room temperature.
  5. Roll and shape as desired.