Put 5 cups of flour on a work surface. Push the flour to the sides to make a well. Add 7 large eggs,
or 5 jumbo eggs, 3/4 tsp extra virgin olive oil. Mix oil and eggs with a fork. Gradually beat in the flour from inner side of well wall with hand, keeping wall in tact while mixture is still runny, until it comes together in a cohesive,
kneadable mass. Knead dough with floured hands, incorporating more flour from well wall until dough no longer sticks to hands. (you will have left over flour) Set dough aside and scrape up and discard flour from work surface. Lightly
reflour work surface, continue to knead dough,
reflouring hands often until smooth and elastic, about 6 minutes. ( dough should still be slightly tacky.)
Form dough into a ball, then dust well with flour and wrap with plastic wrap. Let dough rest at room temperature for an hour. Unwrap the dough after an hour, cut dough in half and
rewrap half of the dough to roll out when done with first half.
Reflour hands and slowly and evenly roll out the dough. You will have to roll, roll, roll, pushing down rather hard to get it as thin as possible. You might have to lift up the dough and put some more flour down so it doesn't stick to work surface. You should try to get the pasta as thin as possible. You should be able to sort of read a newspaper if you held it behind the rolled dough.
Now you get to cutting it. I used a pizza cutter. You can cut it in big strips for lasagna noodles, or pictured here these noodles turned out to be the size of fettuccine noodles. Let pasta dry (you don't have to have this
embarrassing concoction to dry your pasta.) If you have long kabob skewers you can put the skewers under a few plates and put something heavy on the plates to keep the skewers in place under the plates and let the skewers stick out away from the cabinet and place the pasta noodles on the skewers to dry. Let dry at least 24 hours before storing in zip lock bags. If you cook right away it only takes about 3-4 minutes in boiling salted water. Drain in colander, but do not rinse pasta.
For this spaghetti size noodles I cut it really really thin.
Form dough into a ball, then dust well with flour and wrap with plastic wrap. Let dough rest at room temperature for an hour. Unwrap the dough after an hour, cut dough in half and rewrap half of the dough to roll out when done with first half. Reflour hands and slowly and evenly roll out the dough. You will have to roll, roll, roll, pushing down rather hard to get it as thin as possible. You might have to lift up the dough and put some more flour down so it doesn't stick to work surface. You should try to get the pasta as thin as possible. You should be able to sort of read a newspaper if you held it behind the rolled dough.
Now you get to cutting it. I used a pizza cutter. You can cut it in big strips for lasagna noodles, or pictured here these noodles turned out to be the size of fettuccine noodles. Let pasta dry (you don't have to have this embarrassing concoction to dry your pasta.) If you have long kabob skewers you can put the skewers under a few plates and put something heavy on the plates to keep the skewers in place under the plates and let the skewers stick out away from the cabinet and place the pasta noodles on the skewers to dry. Let dry at least 24 hours before storing in zip lock bags. If you cook right away it only takes about 3-4 minutes in boiling salted water. Drain in colander, but do not rinse pasta.
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