Basic Pasta

Preparation of Dough

1. Mix together the two flours and salt in a large bowl. Create a well in the center and add in the whole eggs and additional egg yolk. Mix the eggs in the center, then begin to stir in the flour mixture around the edges.

   

2. Once a rough dough begins to form, remove from the bowl and knead for 5-10 minutes until it becomes smooth and elastic. Let rest for 30 minutes or store in fridge up to two days, removing from the fridge 30 minutes before rolling.

   

Shape the Pasta

1. Divide the dough into wedges, covering all but the working wedge with plastic wrap. 

   

2. On a lightly floured surface, begin to roll out with a floured rolling pin. Roll until thin enough to feed through pasta machine on the widest setting. After rolling through a few times, fold in the edges like a letter so the outside is smooth. Roll through the widest setting again before beginning to narrow the setting.

   

3. Continue decreasing the thinness and working the pasta through the roller. When the pasta is at your ideal thinness, run it through the pasta cutter or slice into desired shape.

   

4. Flour well after cutting and let dry in nests or cook immediately.

   

5. Ensure water is thoroughly salted and once boiling, cook for 90-120 seconds, or until pasta is floating. Drain and use as desired. Buon appetito!