Crescia Sfoglia Marchigiana

In a large bowl, combine the 00 flour and salt. Create a well in the center.

Crack the eggs into the well, then add the water and 20 grams of extra-virgin olive oil.

Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it is smooth, elastic, and no longer sticky.