• 11 egg yolks
• 250 g (9 oz) 00 flour, plus extra for flouring
• 1 teaspoon olive oil
• A pinch of salt

Using a food processor, blitz all ingredients together until the mixture looks like wet breadcrumbs. Remove from the processor and work the dough on a floured kitchen bench until smooth and elastic. Allow to rest for at least 2 hours before rolling through your pasta machine.