Egg Pasta

Directions

1. 1
   Place the flour, egg yolks, and olive oil in a food processor and process to combine.
2. 2
   Using the feed tube, slowly add the water, pulsing between additions.
3. 3
   The dough will just start to come together and shouldnt form a ball.
4. 4
   Remove the dough from the food processor and place on a floured board.
5. 5
   Knead by hand until the dough is soft and satiny, about 2 minutes.
6. 6
   Wrap the dough tightly in plastic wrap and allow to sit on the counter for at least 30 minutes.
7. 7
   This gives the gluten a chance to relax before you roll the pasta (see right).
8. 8
   To roll either type of pasta, first cut each dough in half and keep the other half wrapped in plastic while you work with the first half.
9. 9
   Dust the dough liberally with flour before and between rolling.
10. 10
    Begin on the highest setting for your roller, working your way down to #1 thickness for pappardelle.
11. 11
    As you roll on the final setting, dust and fold the dough over in foot-long segments.
12. 12
    With a sharp knife, cut horizontally at 1-inch intervals.
13. 13
    Put on a baking sheet and toss with semolina.
14. 14
    You can leave the cut pasta on a baking sheet or on a wire rack for a few hours before cooking.
15. 15
    Pasta that has been allowed to sit tends to stick together while cooking, so give the pasta a vigorous stir when you first put it in boiling water.