500g AP flour
185g whole eggs
125g egg yolks
20g olive oil
Add flour and salt into a stand mixer bowl fitted with the dough hook attachment.
In a separate mixing bowl, gently whisk together eggs, yolks, and olive oil with a fork until combined.
Start the stand mixer on low speed, and slowly add the liquid over 45 seconds.
Increase speed to medium, and mix for approximately 5 minutes. Pause to free the dough from the hook — we want the dough hook to work the dough and knead it thoroughly.
Remove the dough from the mixer, and place on a clean countertop. Form into a ball by folding the outside into the center using the heel of your palm. Rotate 45 degrees, and repeat this process until the dough is a smooth ball.
Press into the dough ball gently with the tip of your finger, and release it. It should bounce back, indicating that the gluten structure of the dough has been sufficiently developed.
Wrap dough tightly in saran wrap and store in the fridge for up to 3 days.