Hamburger Ingredient/Equipment

Ingredients:

• Rolling Pin
• Pasta Maker
• Pasta Drying Rack
• Spray Bottle/Dough Scraper
• Flour
• Eggs
• Extra Virgin Olive Oil
• Fine-Grain Sea Salt

Step 1:

Make a mound of flour on your countertop. Make a deep crate on the top, and add eggs, olive oil, and the salt. Use a fork to break up the eggs. Make sure sure to not break the walls of the mound. Add more and more flour into the eggs a little at a time.

Step 2:

Drizzle two tablespoons of cold water across the mixture. Then, mix until the dough comes together. Usually, you'd use around 4-5 tablespoons of cold water. Use your hands to put all the dough together, then place it into a bag. Knead for 7-10 minutes until the dough is silky smooth and elastic.Roll out the pasta dough by hand. The dough has to be at room temperature. Cut at the dough into four equal pieces, and choose one piece to use. Wrap the rest of the pieces, and flour a surface. Use your rolling pin and roll out the dough to the thickness you want. Cut the dough, and roll the dough out with a cylinder. Cut with a sharp knife.

Step 3:

Take a baking sheet with flour. Cut it into six equal wedges and squish one of them so they are a little bit flat with your fingers. Rewrap the remaining dough. Feed your flattened wedges through the pasta and make it on the widest setting. As you put it through the pasta maker, make sure to decrease the width as you go. When you're done, attach a cutter attachment, and feed the pasta through as you crank it. Take the cut pasta to a floured baking sheet and swirl it into little nests. Then repeat with the other dough.