• 3 eggs (Optional: 5 Egg yolks. If using only yolks, you will likely need a few extra eggs)
  • Extra Virgin Olive Oil
  • Salt Pepper, Garlic Powder, Parsley, Oregano
  • 9 Heaping tablespoons of AP Flour (Rule of thumb: 3 heaping Tablespoons per egg used)
  • Food Processor



  1. Add all ingredients to the food processor
  2. Mix the ingredients using the pulse feature. Do this to ensure you don’t over mix the ingredients.
  3. Pulse the ingredients until the mixture has formed a dough like consistency. The dough should be tacky, but not sticky.
  4. Carefully remove the blade from the processor and remove any dough stuck to the blade.
  5. Remove the dough from the processor and place on a floured counter top. (Note: It is common for the dough to be in small pieces in the processor. What you want to see is when you press those small pieces together, they blend together to create a larger piece of dough.)
  6. Knead the dough for 10-15 minutes. To knead, first form a ball with the dough. Then, use the “push, fold, push, fold” method. Push the dough down to flatten it a bit, followed by folding it in half. After you fold it in half, turn the dough to the side and repeat the steps. (Reference: If you pushed forward then folded back, turn the dough to the side so your folds in the dough are facing sideways not long ways)
  7. After kneading, wrap the dough in cling wrap and refrigerate it for 1-2 hours.




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