• Weigh your eggs into a small bowl or measuring cup. If they don't quite reach 165 grams, drizzle in olive oil until you hit that weight. Stir to combine.

Food Processor Method

• Add the flour to your food processor bowl. Pulse a few times to fluff it up. Pour in the eggs and olive oil mixture, then add the sourdough starter. Pulse in short bursts until the mixture looks like coarse crumbs, about 15-20 pulses. The dough should hold together when you pinch it between your fingers. If it's too dry and won't stick, add water a teaspoon at a time.
• Turn the crumbly dough out onto your counter and press it together into a rough ball. Wrap it tightly in plastic wrap and let it rest for 15-20 minutes. This short rest makes kneading much easier.
• After resting, knead the dough on your counter for 5-8 minutes until it's smooth and elastic. The dough will transform from rough and shaggy to silky.

Stand Mixer Method

• Attach your dough hook to the mixer. Add the flour to the bowl, then pour in the eggs and olive oil, followed by the sourdough starter. Mix on low speed until everything comes together into a shaggy dough, about 2 minutes. Increase to medium-low and knead for 6-8 minutes until the dough is smooth and elastic. The mixer does all the kneading work for you. If the dough is sticking to the sides of the bowl, add a tablespoon of flour. If it's too dry and not coming together, add water by the teaspoon.

By Hand Method

• Mound the flour on a clean counter and make a well in the center. Pour the eggs, olive oil, and sourdough starter into the well. Using a fork, beat the wet ingredients together, then gradually start incorporating flour from the inner rim of the well. Keep working in more flour until you have a thick paste. At this point, use your hands to bring it all together into a rough dough.
• Press the dough into a ball, wrap it in plastic wrap, and let it rest for 15-20 minutes. After resting, knead for 8-10 minutes until smooth and elastic.

Next Steps for All Methods

• The finished dough will feel firmer than bread dough. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes or up to 2 days before rolling, though it's best used within 24 hours. This rest time lets the gluten relax, making the dough much easier to work with.

  If you refrigerate the dough longer than two hours, bring it back to room temperature before you try to roll it. Cold dough is stiff and will fight you through the pasta machine. Take it out of the fridge 30-60 minutes before you plan to work with it. If you're in a hurry, you can cut it into smaller pieces to speed up the warming process.
• When you're ready to roll, dust your work surface with semolina flour to prevent sticking.

The Rolling Process

• For one recipe, cut the dough into quarter and roll each quarter.
• Start at the widest setting, usually marked as 1 or 0 depending on your machine. Roll your dough piece through once, then fold it in thirds like a letter. Turn it 90 degrees and roll it through again. Repeat this folding and rolling process 5-6 times at the widest setting. This laminating technique strengthens the gluten and creates a smoother, more elastic sheet.
• Once your dough is smooth and uniform, stop folding. Move to the next narrower setting and roll the sheet through once. Keep progressing through the settings, rolling once at each level, until you reach your desired thickness.

Thickness Settings for Different Pastas

• Most machines number their settings from 1 (thickest) to 6 or 7 (thinnest). Here's what works well:
• Pappardelle - 4 or 5 since the wide ribbons benefit from a bit more substance.
• Lasagna sheets - 5. They'll soften more as they cook in the sauce.
• Fettuccine and tagliatelle - 5 or 6. You want them thin enough to be tender but thick enough to have some bite.
• Filled pastas like ravioli - 6 or even 7. The thinner dough seals better and cooks more evenly around the filling.
• If your dough starts tearing or the sheet gets too long to handle, cut it in half and work with smaller pieces. Dust with semolina flour as needed to prevent sticking.