Boiled Spaghetti

Directions

1. 1
   To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
2. 2
   Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
3. 3
   Gradually draw in the flour from the inside wall of the well in a circular motion.
4. 4
   Use 1 hand for mixing and the other to protect the outer wall.
5. 5
   Continue to incorporate all the flour until it forms a ball.
6. 6
   Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
7. 7
   Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.
8. 8
   Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out.
9. 9
   Dust the counter and dough with a little flour.
10. 10
    Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
11. 11
    Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
12. 12
    Reduce the setting and crank the dough through again, 2 or 3 times.
13. 13
    Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)
14. 14
    Now, using the spaghetti cutting attachment, run the sheets through the cutting slot.
15. 15
    Dust the noodles and a baking sheet with cornmeal.
16. 16
    Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.
17. 17
    Bring a large pot of salted water to a boil and add spaghetti.
18. 18
    Cook for a few minutes until al dente.