1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil, plus 1 T if needed
Kosher salt
Hold Method: wrapped in plastic, and stored in the refrigerator
Hold Time: 2 days
Dough Recipe Preparation:
Put the flour on a clean dry work surface. Make a well in the center of the flour pile that is about 8 inches wide. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
Using a fork beat the eggs together with the olive oil, water and salt, and begin to incorporate the flour into the egg mixture. Be careful not to break the sides of the well. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together start kneading for about 8 minutes.
When the pasta has been kneaded to a smooth consistency, wrap it in plastic and let rest for at least 1 hour. Roll to a 4 on your pasta roller setting. Cut into desired noodle, or stuff with filling.