Add 2 tsp (10 mL) of olive oil if you want: if you’re rolling your pasta by hand, it’ll make the dough easier to handle. In a food processor: Pulse a few times to combine the ingredients, then process the mixture for about 45 seconds. In a stand mixer: Combine all the ingredients with a flat beater for 30–60 seconds. Switch to a dough hook attachment and mix at medium speed for another 2 minutes. [1] X Research source By hand: Add the flour and salt to a bowl and form a 4-inch (10 cm) “well” in the center. Whisk the eggs and egg yolks together in a separate bowl, then pour the mixture into the well. Slowly push the flour into the egg with a fork, until you’ve formed a soft dough. [2] X Research source
If your dough feels wet and tacky, add a spoonful of flour at a time until it feels firm. If your dough is so dry it won’t combine or breaks apart when held, mist it with water or spatter a few drops with your fingertips. Don’t do this for minor cracks.
Test the dough’s firmness by slicing into it with a knife. If there are air bubbles in the dough, this is a sign it hasn’t been kneaded enough.
This pasta is best cooked immediately after making, but if you’re not ready to cook your pasta just yet, store it in the refrigerator for up to a day, or seal the wrapped dough in a plastic bag and freeze it for up to 3 weeks. [5] X Research source
Sprinkle flour over any dough you aren’t currently using, and cover it with a towel or plastic wrap. [6] X Research source
By hand: Flour your countertop and roll out each piece of dough into a rectangle roughly 6 inches (15 cm) wide and 20 inches (50 cm) long. When finished, it’ll be transparent enough to see your fingers through it. Lift the dough up frequently and dust with more flour as needed. Using a pasta machine: Set the machine to its widest setting. Press the dough to a flat rectangle and send it through. Fold one end over the center, then the other, making a stack of 3 layers of dough. Flour lightly and roll it through again. Repeat at least 3 times to add a chewy texture. [7] X Research source Set the machine to a slightly narrower setting. Dust with flour and send the dough through, without folding. Repeat with increasingly narrower settings, until you’ve reached the desired thickness (typically the third-to-last setting or further). A hand-cranked pasta machine is the cheapest option, but you can use an attachment for kitchen mixers instead.
Set the machine to a slightly narrower setting. Dust with flour and send the dough through, without folding. Repeat with increasingly narrower settings, until you’ve reached the desired thickness (typically the third-to-last setting or further). A hand-cranked pasta machine is the cheapest option, but you can use an attachment for kitchen mixers instead.
Place pasta sheets between wax paper or a kitchen towel while you aren’t actively cutting them. This prevents them from drying out.
