Fresh Pasta: Mlinzi Makes 1-1/2 pounds
3 cups all-purpose flour, plus more as needed
3 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
1/3 cup very cold water, plus more as needed
Put the flour in the bowl of a food processor and process for a few seconds to aerate. Mix the eggs, olive oil, and the water in a measuring cup or other spouted container. Start the food processor running and pour in the liquids through the feed tube. Process for 30 to 40 seconds, until a soft dough forms and gathers on the blade. If the dough does not gather and is wet and sticky, process in more flour, in small additions. If it is dry and stiff, process in more water, by spoonfuls. Turn the dough out on a lightly floured surface and knead by hand for a minute, until it’s smooth, soft and stretchy. Press it into a disk, wrap it in plastic wrap and let it rest at room temperature for 30 minutes before using. To use later, refrigerate for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.