Serves 4

3 cups AP Flour
1 tsp. salt
4 eggs
2 T. Olive Oil
3 cups broccoli

Begin with 3 cups of flour in a large bowl or cutting board.  Add a teaspoon of salt  and mix them together. Make a well in the middle of the flour.  We need 4 eggs for this recipe plus one for the egg wash later. Add one egg at a time as you pull the dough in to blend with the flour.  As you blend, add a drizzle of olive oil every now and then until you’ve added about 2 Tablespoons  worth.

Continue until all the flour egg and oil is combined and forms a ball that doesn’t stick to the bowl.

Sprinkle a little flour on the cutting board and knead the dough until it becomes elastic and smooth.  Wrap it in cling wrap and let it rest for about 30 minutes to let the gluten relax. We aren’t going to do that tonight because of time.  It will make it a little more difficult to roll flat, but I have a machine that will help us out with that.

Add the linguine to a rolling pot of salted boiling water. Cook until the pasta is al dente.