Ingredients:

  • 00 flour, 280g (approx. 2 1/4 cups) (or all-purpose flour)
  • Fine sea salt, 5g (1 teaspoon)
  • Large egg yolks, 6 (approx. 120g)
  • Olive oil, 15ml (1 tablespoon)
  • Water, 15-30ml (1-2 tablespoons) (added as needed)

Instructions:

  1. In a large bowl, whisk together the flour and salt.
  2. Make a well in the center of the flour mixture.
  3. Add the egg yolks and olive oil to the well.
  4. Using a fork, gradually incorporate the flour into the wet ingredients, starting from the inner rim of the well.
  5. Once a shaggy dough forms, turn it out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add water 1 teaspoon at a time if the dough is too dry.
  6. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours).
  7. Divide the dough into smaller portions (4-6). Flatten one portion into a rectangle. Feed the dough through the pasta machine, starting at the widest setting and gradually decreasing the thickness with each pass, until you reach the desired thickness.
  8. Cut the pasta sheets into your desired shape (e.g., tagliatelle, ravioli squares, lasagna sheets). If not cooking immediately, dust with flour and gently coil into nests.
  9. Bring a large pot of salted water to a boil. Add the pasta and cook for 2-5 minutes, or until al dente. Fresh pasta cooks very quickly!
  10. Drain the pasta and toss with your favorite sauce.