Special Equipment:

Kitchen scale

Spray bottle of water (optional)

Stand mixer (optional)

Pasta rolling attachment for above stand mixer (optional)

Hand crank pasta roller (if you don’t have either of the above, also optional)

Or, if you’re a real nonna you can just use a rolling pin (insert flexed arm emoji)

Makes about 886 grams (just under 2 lbs) of pasta and serves 4

Ingredients:

500 grams Raising Oxen Sonora Flour

360 grams eggs (6 whole eggs)

2 tablespoons olive oil

Instructions:

Add the flour to the bowl of a stand mixer with the dough hook attached. Make a well in the center of the flour with your fingers and add eggs to well. Mix on low speed until dough starts to form, pausing to check hydration every now and again. Mix until all dry flour has been absorbed. Move to a counter or cutting board and continue kneading by hand for about 5 minutes until the dough begins to smooth out. If the dough seems a bit too dry, spritz it and the work surface with water from a spray bottle and continue kneading. Repeat this process until the dough reaches a consistency you're comfortable with. Wrap dough in plastic or cover in an overturned bowl and allow to rest for at least 30 minutes. You can also wrap in plastic and refrigerate the dough for up to 24 hours at this point. Be sure to remove dough from the fridge and allow to come back to room temperature before rolling.

Alternatively, add flour to counter and make a well in the center with your fingers. Add eggs to the well and beat with a fork until a dough starts to form. Switch to your hands and mix and knead until the dough becomes supple and smooth. Cover and allow to rest for 30 minutes or refrigerate for up to 24 hours.

From here divide and roll the dough out and form it into whichever shape suits your fancy, boil, and serve with your preferred sauce.