We continue to explore, tinker and wonder. We adapted our smoked pasta dough recipe from Ideas in Food: Great Recipes and Why They Work to make a more pliable, stretchable pasta. Besides using un-smoked flour we added 28 grams of olive oil to the recipe. The dough became stretchier without becoming wetter. The dough was destined for ravioli production. But in my impatient way I set about rolling the dough into sheets to check out the adjustment. We used our new corzetti cutter to punch out stamps. The pasta rolled smoothly and thinly without any additional bench flour. We could even cut and manipulate the dough with ease and no flouring. The addition of the oil allowed us to produce a fully textured noodle that works great in a multitude of applications from the first run corzetti to the ravioli we made once my impatience was calmed.