• In stand mixer bowl, combine flour and salt. Use the flat or flex edge beater to mix them together.
• In large liquid measuring cup gently whisk together eggs, oil and any flavor add-ins. (see below for Spinach and Tomato directions.)
• On low speed, drizzle in the egg mixture.
• Once the mixture starts to come together, switch to the dough hook and knead for about 3-5 minutes on speed 2.
• The dough should be fairly stiff and a bit drier than some other doughs (pizza, sweet rolls…). If it’s very crumbly and not coming together add a little water a teaspoon at a time, but give it time to absorb after each teaspoon of water, it can get too wet very quickly. It will hydrate more as it rests in the refrigerator. Alternatively, If the dough seems to wet, add additional flour 1 tablespoon at a time. (The tomato paste and spinach puree versions especially may need a little more flour. I usually need to add at least 1/4 cup, even more with spinach version.)
• Wrap dough in plastic wrap and rest for 20 minutes at room temperature or refrigerate overnight.

Spinach Version:

• Make the Spinach Puree: Puree the thawed spinach (not squeezed dry yet) in food processor or blender. Then press the puree into a fine mesh strainer (if not fine enough, line with cheesecloth) to remove liquid Measure out 3-tablespoons of the mixture and add this to egg mixture.

Tomato Version:

• Whisk the tomato paste into the egg mixture.