Ingredients
- 200 g t00 flour (or, failing that, t45)
- 2 eggs + 1 yolk
- 1/2 tablespoon(s) olive oil
- 1 pinch of fleur de sel
Preparation
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Place the flour in a bowl and make a well in the center. Pour in the whole eggs, yolk, olive oil and salt. Mix. Knead the dough for 10 minutes, then wrap it in cling film before reserving it for 30 minutes at room temperature.
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Cut the dough into 8. Flatten a first piece with your hand, flour it well and pass it through the dough machine, to the widest notch. Fold the strip obtained in 3, then put it through the machine again at the same notch; repeat the operation again (flour the strip between each pass if it seems too sticky).
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Pass the strip to the next notch, then continue to the penultimate notch (notch 7): you obtain a fairly thin strip. Place it on the floured work surface and immediately cover it with a cloth. Repeat with the remaining pieces of dough.
