Egg Pasta

2 1/2 cups flour or “00” flour 1/4 teaspoon fine sea salt 4 eggs, at room temperature 2 teaspoons olive oil

In a food processor work bowl, add all but 1/2 cup flour and salt, pulse to mix. Crack eggs into a cup, add olive oil; Pour eggs and oil into work bowl and pulse to mix. Process until flour is evenly moist and crumbly, about 10 seconds. Test by pinching, if dough is very sticky, add more flour, 1 tablespoon at time, processing until it is incorporated. Prepare in desired pasta shape form using a pasta press and cutter.