FRESH FETTUCCINE: 3 large eggs, beaten to blend 2 cups all-purpose flour, plus more for dusting 1 splash olive oil 1 pinch salt
1. Mix flour, eggs, olive oil, and salt with a fork or a bench scraper. 2. Knead until smooth, roughly 10 minutes, or use a dough hook attachment in a stand mixer to knead until smooth. 3. Cover with plastic wrap and rest for 30 minutes at room temperature. 4. Cut into quarters, then roll out with a flour-dusted rolling pin. 5. Run through a pasta machine, starting at a 0 setting and incrementing up to a 6 or a 7 setting, cutting the sheet in half if the pasta gets long. 6. Switch to a fettuccine cutting attachment and run the pasta sheets through. Dust noodles with flour, twist into nests, and cover until ready to cook.
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