Recipe courtesy of Michael Symon
2 hr 40 min
10 min
2 hr 30 min
6 servings


  • 2 1/2 cups all-purpose flour
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 4 tablespoons chopped fresh dill


In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours. Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).

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