Tagliatelle

Directions

1. 1
   Sift the flours into a mound on the counter.
2. 2
   Make an 8 well in the center.
3. 3
   Beat the eggs and the yolk together in a small bowl and then place it into the well.
4. 4
   Use your fingers in a stirring motion, gradually incorporating the flour and egg.
5. 5
   When it is all incorporated, knead it for about 10 minutes.
6. 6
   (I did this for about 5 minutes then decided to mix it with the dough hook in the Kitchen Aid.
7. 7
   Dont judge me.
8. 8
   Haha!)
9. 9
   If the dough is too soft, add a little extra flour.
10. 10
    If it is too stiff, add water by wetting your hands and then kneading the dough.
11. 11
    Shape the dough into a ball and let it rest 1 hour.
12. 12
    Roll the dough out into a thin sheet (approximately 1/8).
13. 13
    Hang the dough (I hung mine on the back of a kitchen chair) to dry.
14. 14
    When it feels leathery and doesnt stick to itself when pressed together, it is ready to be cut.
15. 15
    Using a pizza roller cut sheet into strips (approximately 1/4 to 1/2).
16. 16
    Bring a pot of salted water to a boil.
17. 17
    Drop the fresh pasta into the water and boil for 1 to 2 minutes for al dente.
18. 18
    Que aproveche!