Fresh Pasta - flour

Method

• Measure and put into a bowl: 2 cups flour.
• Mix together in another bowl: 2 eggs, 2 egg yolks.
• Make a well in the flour and pour in the eggs.
• Mix with a fork, as though scrambling the eggs, incorporating the flour bit by bit.
• When the flour is too stiff to mix with a fork, finish the mixing by hand.
• Turn the dough out onto a floured surface and knead lightly.
• Or put the flour in a stand mixer fitted with the paddle attachment and pour in the eggs while mixing at low speed.
• Mix until the dough just starts to come together, adding a few drops of water if the dough is dry and crumbly.
• Turn out and knead as above.
• Shape the dough into a disk and wrap in plastic.
• Let rest at least an hour before rolling.
• Roll out by hand on a lightly floured board or using a machine.
• When using a machine, roll the pasta through the widest setting, fold into thirds, and pass through the machine again.
• Repeat two more times.
• Then roll, decreasing the setting on the machine one notch at a time, until the pasta is the desired thickness.
• Cut into noodles.
• For herb noodles, before adding the eggs mix into the flour 1/4 cup chopped parsley, marjoram, or thyme, or 2 tablespoons chopped rosemary or sage.
• To make spinach noodles, gently saute in a little butter 1/4 pound spinach leaves until tender.
• Cool and squeeze dry, and blend until smooth with 1 egg and 1 egg yolk; use this puree in place of the eggs.