On a clean surface, make a flour volcano with a crater in the middle.

Crack in the eggs, sprinkle salt, and drizzle in olive oil.

With a fork, swirl the eggs, gradually pulling in flour from the edges like you're casting a carb spell.

Once it's too thick to fork, use your hands to knead for 8–10 minutes until the dough is smooth and elastic. Bonus points for getting flour in your hair.

Toss all ingredients into the bowl.

Mix with the dough hook on low speed until it comes together (2–3 mins).

Increase to medium and knead for another 5 minutes until smooth.

Spinach Pasta (Green Goddess Energy)

Steam 1 cup fresh spinach, squeeze out excess water, and blend into a purée.

Reduce eggs to 2 and mix spinach in with the eggs.

Follow the rest of the recipe as usual.

Beet juice for a Barbie pink dough.

Squid ink for goth pasta.

Herbs (like basil or parsley) chopped fine and mixed into the dough for those “I garden in linen” vibes.

Divide rested dough into 4 pieces (wrap the extras so they don’t dry out like your sense of humor at 8am).

Flatten one piece slightly and feed it through your pasta roller on the widest setting. Fold in half and repeat a few times to “train” it. Like pasta bootcamp.

Gradually reduce thickness setting until you reach your desired thinness (usually 5 or 6 on a manual roller).

Cut into your shape of choice: fettuccine, tagliatelle, linguine… or go rogue with hand-cut pappardelle.

Dust with flour and set aside.

Boil in salted water for 2–4 minutes. If your pasta floats and looks like it’s smiling, it’s done.

Toss with sauce. Or butter. Or just stare at it proudly before devouring.