Ingredients:

  • 350g whole wheat flour
  • 120ml warm water
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 large egg
  • 4-6 liters water (for boiling)
  • 2 tbsp kosher salt (for boiling)

Instructions:

  1. Create a mound of flour on your work surface and make a well in the center. Pour in the warm water, olive oil, salt, and the large egg. Gradually whisk the flour from the inner walls into the liquid.
  2. Once a shaggy mass forms, knead the dough by hand for 8–10 minutes until the dough feels smooth, elastic, and no longer tacky to the touch.
  3. Wrap the dough tightly in plastic wrap or place in an airtight container. Let it sit at room temperature for at least 60 minutes to allow the bran to soften.
  4. Divide the dough into four equal portions. Roll each piece out to approximately 1/8 inch thickness, dusting with extra flour as needed.
  5. Fold the dough loosely and cut into desired widths, such as 1/4 inch for fettuccine.
  6. Drop the noodles into boiling salted water and cook for 3–5 minutes until they float to the surface and are al dente.