Handmade Pasta Dough

Flour on the counter, make a well

Add eggs, yolks, salt, olive oil

Whisk gently, then bring together with a fork

Knead 8–10 minutes until smooth and elastic

If it is too dry, wet your hands slightly and knead. Too sticky, dust flour lightly.

Lightly oil the dough and place in an airtight container or bowl + damp towel

Rest 45 minutes at room temp

Then refrigerate until 30 minutes before rolling, if not using right away

(you can roll out by hand, but a machine makes it easy to get it consistent)

Pasta Machine

1. Cut dough into 4 pieces (keep unused pieces covered)

2. Flatten one piece into a rectangle

3. Start on the widest setting, working your way down (stop at 4 or 5 for fettuccine)

4. Lightly flour the sheet

Run through the fettuccine cutter

5. Toss gently with flour

Lay in loose nests or drape over a rack

✨️Cooking Fresh Pasta✨️

Heavily salted water

Boil 2–3 minutes, usually done when it floats

Taste early, it goes from perfect to mush fast 🤍