In a large bowl, add 2 cups flour and salt, mix well. Create a well in the center, pushing the flour out to the side to make a 1-inch wide ring. Make sure that the well is wide enough to hold the eggs without spilling.
Crack 3 whole eggs and 2 yolks in a separate bowl. Use a fork to break the eggs up.
Pour the beaten eggs and oil into the well. Using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. Keep moving the eggs while slowly incorporating the flour. The mixture will eventually thicken and get too tight to keep turning.
If the dough is extremely dry, and crumby an additional egg yolk should be added now.
When the mixture begins thickening and starts forming a dough, bring it together with the palms of your hands and form into a ball.
Take the dough out of the bowl and using a clean work surface knead the dough for 10-15 minutes by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough.
The dough is ready when you can pull your finger through it and the dough wants to snap back in place; you cannot over knead this dough. Wrap the dough in plastic wrap to ensure that it doesn’t dry out. Let the dough rest at room temperature for 30 minutes or up to an hour before rolling through a pasta machine.
Boil cut pasta in salted water for 1-3 minutes.
Recipe Notes
Recipe published with permission from the chefs at The Essex Resort and Spa.