Basic Dough for Fettuccini, Spaghetti, Lasagna, Farfalle, Canestrini

• 500 g baker’s flour
• 5 eggs plus 2 extra yolks, beaten together

Put the flour in a large, stainless-steel bowl and make a well in the centre. Add the eggs, oil and salt to the well and gradually mix into the flour. When the flour becomes stiff, use your hands to knead in all the flour. Continue kneading until the flour is elastic (approximately five minutes), wrap in plastic wrap and leave to rest in the refrigerator for at least one hour, but preferably ov