Homemade Pasta

Serves 4-6

• 3 egg yolks 

• 3 extra large eggs 

• 1/3 cup olive oil 

• 3 cups 00 flour, plus more for dusting

• 1 teaspoon kosher salt 

• 1 cup lukewarm water 

Place the egg yolks, extra large eggs, olive oil in a small mixing bowl and lightly whisk together. Set aside. 

Place the flour and salt in a round mound (about 8-inches wide) on a clean countertop. Use your fingers, create a well in the middle of the mixture. Ensuring you don’t overflow the well, carefully pour the egg and olive oil mixture into the well and use your fingers to start to combine the wet ingredients with the dry. Continue to mix until the dough starts to form a ball. If the mixture looks dry, add about a tablespoon of water at a time until the mixture comes together but is not sticky. If you add too much water, you can add a small amount of flour at a time to moisten. Knead the dough a few times to ensure it’s fully combined, wrap in plastic wrap and set aside to rest for an hour. 

Unwrap the dough and knead it a few more times then cut the dough into quarters. Set aside 3 of the 4 pieces of dough and cover with plastic wrap. Slightly flatten one piece of the dough enough to fit through a pasta roller and roll until the dough is on level 6 thinness - dusting the dough periodically with flour. Switch the roller to a pasta cutter and process.* Dust with enough flour to ensure the pasta won’t stick together, set on a parchment lined baking sheet, then process the 3 remaining pieces the same way.

At this point the pasta is ready to be cooked in salted boiling water until it floats. You can also dry the pasta if not using it right away. 

*You can also roll out the dough on a floured surface with a rolling pin until about 1/8 of an inch thick and cut with a rolling pasta cutter or knife.