Homemade Pasta Dough

1. 1
   prep

   Mound the flour and make a well.

   1.Place the all-purpose flour on a clean work surface or in a large bowl.

   2.Mix the pinch of salt into the flour.

   3.Create a wide well in the center of the flour mound.
2. 2
   mix

   Add the wet ingredients into the well.

   1.Crack the whole eggs and egg yolks directly into the center of the well.

   2.Add the olive oil.
3. 3
   mix

   Gradually incorporate the flour into the eggs.

   Using a fork, gently beat the eggs and oil together without breaking the flour walls. Slowly begin to draw flour from the sides into the egg mixture, little by little, until a shaggy dough forms.

4. 4
   prep

   Test and adjust the dough texture.

   Pinch the shaggy dough. It should feel like play dough — tacky but not sticky. If it feels too sticky, lightly dust with more flour. If it feels too dry, add a teaspoon of water.

5. 5
   knead · ~10 min

   Knead the dough until smooth and elastic.

   Using the heels of your hands, firmly push the dough away from you, then fold it back over. Rotate and repeat. Knead continuously for about 10 minutes. The dough should transform from shaggy to satiny-smooth, and spring back when poked.

6. 6
   rest · ~30 min

   Rest the dough.

   Tightly wrap the ball of dough in plastic wrap. Let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making the dough much easier to roll out.

   TIPDon't rush the rest. Tough, overly elastic dough that refuses to roll thin is almost always dough that hasn't rested long enough.
7. 7
   prep

   Divide the dough and prepare to roll.

   Unwrap the rested dough and press it into a flat disc. Cut it into 4 equal portions. Immediately re-wrap the portions you are not working with to prevent them from drying out.

8. 8
   mix

   Flatten and roll the first portion.

   1.Dust a portion lightly with flour and press it into an oval shape with your fingers.

   2.Set your pasta machine to the widest setting (usually '0' or '1').

   3.Feed the dough through the machine. Fold the sheet into thirds (like a letter), rotate 90 degrees, and pass it through again. Repeat this folding and rolling process 2-3 times for a smoother sheet.
9. 9
   mix

   Roll out the long pasta sheet.

   Now roll the dough through the machine without folding. Progressively decrease the thickness setting by one notch with each pass, dusting lightly with flour as needed to prevent sticking. Stop when the pasta is thin enough to see the outline of your hand through it (setting 6 or 7 on most machines).

10. 10
    prep

    Cut the pasta into desired shape.

    Lay the long sheet on a lightly floured surface. Dust the top with flour, then gently fold the sheet over itself a few times to create a flat roll. Using a sharp chef's knife, cut the roll into even strips for fettuccine (about 1/4-inch wide). Gently toss the cut pasta with a bit of flour to prevent sticking.

11. 11
    boil · ~3 min

    Cook the fresh pasta in boiling water.

    Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes, or until it floats to the top and is tender but still has bite. Fresh pasta cooks much faster than dried.

12. 12
    serve

    Drain and serve immediately.

    Reserve a cup of the starchy pasta water, then drain the pasta. Toss the hot pasta directly with your favorite sauce, adding a splash of pasta water to create a silky, emulsified coating.

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