Homemade Pasta

Instructions

1. In a tall, narrow container, combine the eggs, egg yolks, salt, and olive oil. Blend thoroughly with an immersion blender until smooth.Place the flour(s) in a large bowl and make a well in the center. Pour the blended liquid into the well. Using your fingers, gradually incorporate the flour into the liquid until just combined.Turn the dough out onto a clean work surface and knead for about one minute, just until it forms a firm, cohesive ball. Stop at this point. The dough must remain firm; do not add extra liquid.Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before proceeding. This resting/transpiring period relaxes the gluten, reducing the dough's elasticity and making it much easier to roll out.

2. This step is crucial as it develops the dough's strength. Lightly flour your work surface and the dough. Flatten the dough and cut it in half so that each piece will fit the pasta roller's widest setting. Lightly dust the pieces with semolina flour. Set your pasta machine or roller attachment to its widest thickness. Roll each piece of dough through, gradually reducing the setting (making it thinner) with each subsequent pass until you reach your desired thickness. Stop rolling when the dough's length has approximately tripled. Next, using a technique similar to folding croissant dough, give the dough 3 to 4 tour simple folds (roll, fold, turn). This process will make the dough smoother and more cohesive. Wrap the pasta dough tightly in plastic wrap and refrigerate for up to 4 days. It will be ready to use after resting in the refrigerator for at least one hour.

3. Lightly dust the dough with semolina flour and flatten it slightly with a rolling pin to fit the widest setting of your pasta machine. Adjust the machine to gradually decrease the thickness with each pass, rolling the dough through until it is smooth. When the dough sheet becomes very long, you may want to cut it in half for easier handling. Continue rolling until you reach setting number 3 (approximately 2mm thickness), dusting the dough and your work surface with flour as needed to prevent sticking.