by Shari from Whisk: a food blog
5 grams salt
10 ml olive oil (you may need more)
10 ml cold water
Sift flour onto counter. Whisk in salt. Make a well. Add the oil, eggs and water. Using your fingers, slowly mix the wet ingredients and carefully stir in the flour, making a paste. After incorporating the flour, use a pastry scraper to cut the dough into small, sandy-like pieces. Add a bit more oil and water, if needed, to bring the dough together. Gently knead. Add flour if the dough seems too wet. The dough should be bouncy, and you should see a fingerprint in the dough when pressed. Wrap in plastic wrap and let rest in the refrigerator before rolling, about 20 minutes.
To hand roll the dough, use a pin and roll it to a 1-2 mm thickness. With a knife, square off the edges. Fold the bottom up 5 cm and then fold it up again 5 cm (and so on until it's folded evenly). Cut with a knife on a cutting board into fettucini strips. Dust with flour or hang to dry before cooking in boiling, salted water until al dente (about 3-5 minutes). Serve with fresh tomato sauce.
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