Method

• Put the flour in a mound on a large clean surface and make a wide well in the center. Be sure to make the flour walls high enough so the egg mixture doesn’t make a mess.
• Add the eggs, yolk, olive oil, salt and 1 tbsp water into the well.
• Using a fork, beat the egg mixture and slowly start to incorporate the flour from the outside in. Just be very careful not to break the flour wall.
• Once enough flour has been incorporated so the mixture won’t run, use your hands or a bench scraper to start combining. You should be able to combine nearly all of the flour into a rough shaggy, slightly sticky dough.
• Knead the dough vigorously by stretching it forward with the heel of your hand, then folding it halfway over onto itself. Rotate the dough 90° and repeat. Continue for about 12 minutes, until the dough is no longer sticky and feels smooth and firm. If it feels too dry at any point, wet your hands and keep kneading until you get the right consistency.
• When it bounces back from a light touch, wrap tightly in plastic wrap and allow to rest at room temperature for 1-2 hours. After resting, if not using right away, dough can be frozen for 3 months.