Fresh Pasta

1. Measure Flour

Start by measuring out 2 cups of flour and placing it into a bowl.

2. Mix Eggs and Egg Yolks

In a separate bowl, crack open 2 eggs and add 2 egg yolks, mixing them together until well combined.

3. Combine Flour and Eggs

Make a well in the center of the flour, and pour the eggs into it. Using a fork, gradually mix the flour into the eggs. This method ensures the eggs are evenly incorporated, forming the beginnings of your pasta dough. Once the mixture becomes too stiff to handle with a fork, switch to using your hands.

4. Knead the Dough

Turn the dough onto a floured surface and knead it lightly. If the dough feels too dry, add a few drops of water until it comes together. Alternatively, you can use a stand mixer with a paddle attachment to bring the dough together, adding water if necessary.

5. Rest the Dough

Shape the dough into a disk, wrap it tightly in plastic wrap, and let it rest for at least 1 hour. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out.

6. Roll and Cut the Dough

After the dough has rested, roll it out by hand with a rolling pin or use a pasta machine, ensuring the dough is uniform in thickness. A smooth and elastic dough is what you’re aiming for. Finally, cut the pasta into noodles or any desired shapes using a knife or pasta cutter.