Pasta Dough - cooking recipe

Ingredients

1 1/3 lbs flour (about 5 cups)
6 None eggs, at room temperature
1 tsp fine salt

Preparation

Pulse flour, eggs, salt and olive oil in a food processor until ingredients are well combined. Add about 2 tbsp water, if needed (the dough should be firm).
Place dough on a work surface; knead into a ball. Knead dough for 5 mins or until smooth. Wrap in plastic wrap; refrigerate for 30 mins.
Divide dough into quarters; wrap 3 pieces in plastic. Shape 1 piece into a rectangle narrower than the rollers of the pasta machine.
Sprinkle dough and rollers of pasta machine with flour to prevent sticking. Roll 1 piece dough through pasta machine on thickest setting. Fold short sides of dough into center, turn 90 degrees and roll through machine 6 times until it is width of rollers. Repeat rolling several times, without folding or turning, adjusting setting each time so dough becomes thinner. Roll to thickness required. Sprinkle pasta sheets with semolina or flour. Repeat with remaining dough. Pasta can be cooked immediately.
For machine-cut pastas such as tagliatelle and linguine, insert attachment into machine. Cut rolled pasta sheets to desired lengths. Dust with flour. Roll sheets through machine. Dust cut pasta with semolina or flour; place in single layer on a tray. If not using cut pasta straight away, drape in a single layer over opened cupboard door or on a clean clothes drying rack.
To cook, add pasta to a large saucepan of boiling, salted water. Cook until just tender, about 2 mins, depending on the shape and thickness. Drain; return to pan. Add sauce and toss gently.