Fresh Pasta

Directions

1. 1
   Measure and put into a bowl: 2 cups flour.
2. 2
   Mix together in another bowl: 2 eggs, 2 egg yolks.
3. 3
   Make a well in the flour and pour in the eggs.
4. 4
   Mix with a fork, as though scrambling the eggs, incorporating the flour bit by bit.
5. 5
   When the flour is too stiff to mix with a fork, finish the mixing by hand.
6. 6
   Turn the dough out onto a floured surface and knead lightly.
7. 7
   Or put the flour in a stand mixer fitted with the paddle attachment and pour in the eggs while mixing at low speed.
8. 8
   Mix until the dough just starts to come together, adding a few drops of water if the dough is dry and crumbly.
9. 9
   Turn out and knead as above.
10. 10
    Shape the dough into a disk and wrap in plastic.
11. 11
    Let rest at least an hour before rolling.
12. 12
    Roll out by hand on a lightly floured board or using a machine.
13. 13
    When using a machine, roll the pasta through the widest setting, fold into thirds, and pass through the machine again.
14. 14
    Repeat two more times.
15. 15
    Then roll, decreasing the setting on the machine one notch at a time, until the pasta is the desired thickness.
16. 16
    Cut into noodles.
17. 17
    For herb noodles, before adding the eggs mix into the flour 1/4 cup chopped parsley, marjoram, or thyme, or 2 tablespoons chopped rosemary or sage.
18. 18
    To make spinach noodles, gently saute in a little butter 1/4 pound spinach leaves until tender.
19. 19
    Cool and squeeze dry, and blend until smooth with 1 egg and 1 egg yolk; use this puree in place of the eggs.