In a small bowl fork-beat the eggs egg yolk olive oil salt and 1 tablespoon/15 ml of water; set it aside for step 3.
Flour a clean dry work surface.
Make a hole in the center of the flour pile large enough to contain the egg mixture––about 8 inches/20 cm—and slowly introduce the mix into the hole.
Start to incorporate the flour into the egg mixture. Try not to break the sides of the flour “well” to prevent the egg mixture from spilling and making a big mess. Don’t worry about lumps.
Once everything is well mixed use your hands to begin kneading the dough. If it is tight and dry wet your hands and resume kneading.
Continue to knead the dough until it is has a smooth velvety feel. This should take about 8-15 minutes. If the dough is too dry add a few drops of water; if too wet add a little flour. Adding very small amounts is the key.
Wrap the dough in plastic and let it relax for at least 1 hour. Do not refrigerate it if you are using it immediately.
Cut and roll your Homemade Magical Pasta into the desired shape.
Chef’s Notes: I roll my pasta with a pasta-making machine using the largest setting. I fold and re-roll it on this setting 4 times before I start rolling it on the next thinner setting. I do at least 4 or 5 step-downs when rolling out pasta ending with the thinnest setting. Use a little flour on the pasta sheets when you’re finished rolling just before you cut them into your desired shape: fettuccine ravioli capellini (angel hair) etc. To prevent sticking dust with a little more flour after your pasta has been cut.
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