Working with the highest quality ingredients you can find is so important here. Use an organic, unbleached flour from a trusted source and farm fresh, large organic eggs. The yolk should be orangey in color.

Makes about 1 lb of pasta

Ingredients:

2 cups unbleached organic AP flour

2 large eggs, fresh and at room temp

3 yolks from 3 large eggs, fresh and at room temp

1 tsp kosher salt

Method:

Measure out your ingredients. In a large bowl, add flour and create a well in the center. It should be about 4 inches wide or large enough to fit the eggs. In a separate bowl whisk eggs, yolks, and salt together. Carefully pour eggs in the center of the flour well. Using a fork, gradually incorporate the flour from the inner edge of the wall without breaking it. Continue this until the flour and egg have formed into a mass. You can now put the flour ball and extra flour on your clean cutting board and continue incorporating the flour, adding a tiny bit of room temp water if it becomes too dry (I lightly wet my hands) or a tiny bit of flour if it's too wet. Once all flour is incorporated, knead the dough until it is smooth and bounces back at you. This may take some time. Tightly wrap your dough in plastic wrap and set on the counter for 30 minutes.

Set your pasta machine to the widest setting. Prepare a sheet tray with parchment paper and lightly dust with flour. Have clean kitchen towels ready to lay over your fresh pasta.

Once your dough has rested, cut it into quarters, putting one piece on a lightly floured work space. Wrap the rest of the dough in plastic wrap. Roll your dough out with a rolling pin and pass it through the widest setting on the machine. Lay dough back on the cutting board and fold in half. Roll out the dough with a rolling pin and pass through the widest setting once or twice more, folding the dough again before passing it through the machine. Once your pasta dough is smooth and even textured lower your pasta machine to the next lowest setting and pass the dough through 1-2 times. Continue to lower it by one setting until the dough is transparent when you hold it up the light. You should see an outline of your hand. Dust the finished pasta sheet with flour and lay it on the sheet tray. Cover with kitchen towel.

Repeat with remaining dough.

Once you have finished rolling out all the dough, cut pasta into desired shapes. Toss with a little bit more flour and lay back on sheet tray. Cover with kitchen towel until you are ready to use.