Tagliatelle

• 1 kilogram double zero (00) flour (about 8 cups, but see note), plus more as needed for shaping and cutting the dough

Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Begin to mix at lowest speed as you add the olive oil. Gradually add the eggs and mix until a dough is formed, adding a little water to moisten the dough if it’s dry.

Remove the dough from mixing bowl and knead for 7 minutes, adding more flour if the dough is too sticky. The dough should be smooth and supple