Classic Handmade Pasta

1. Mixing the Dough

Mound 2 cups of flour in a large bowl, creating a well in the center. Add 2 whole eggs and 3 yolks to the well. Beat eggs with a fork, gradually incorporating flour from the well's edge. Mix until a shaggy dough forms.

2. Kneading the Dough

Knead the dough with your hands, pressing in any loose flour. If dry, add egg yolks or water one tablespoon at a time. Once cohesive, knead on a floured surface for 4-5 minutes until smooth and elastic. Wrap in plastic; rest for 30 minutes at room temperature.

3. Rolling the Dough

Dust baking sheets with semolina. Cut a quarter of the dough, keep the rest wrapped. Flatten the dough to match the pasta machine's width. Roll through on the widest setting.

4. Folding and Thinning

Fold the dough in half and roll twice on the widest setting. Continue folding and rolling until smooth. Progressively thin the dough by passing it through narrower settings until 1/4-inch thick.

5. Final Rolling

Lightly flour the dough. Continue rolling, decreasing the thickness. Roll until you can see your hand through the dough for noodles (1/16-inch) or filled pasta (1/32-inch).

6. Cutting and Storing

Cut into 12-14 inch sheets. Dust with semolina, stack on baking sheets, and cover with a damp towel. Repeat with remaining dough.