Basic Fresh Pasta
By: Italy in the City
Published: Friday, February 4, 2011 - 11:09am

Ingredients




3 extra-large eggs plus 2 egg yolks, beaten
3 cups of flour, plus extra for dusting the board

Preparation

1 Add 3 cups of flour to a large bowl and make a "well," or depression, in the center. 2 Pour your beaten egg mixture into the center and, using a fork, begin to work the flour into the eggs. 3 When most of the flour has been combined use your hands to work the mixture together, then turn it out onto a lightly floured board. 4 With lightly floured hands knead the dough until it appears well mixed. Dough should be kneaded at least 5 minutes. 5 Wrap your dough in plastic wrap and let it rest at room temperature for about 20 minutes. 6 After the dough has rested, cut it into 4 equal pieces with a lightly floured and sharp knife. 7 Cover the remaining three pieces with plastic wrap while you begin rolling your first segment of dough through your pasta roller. 8 Begin rolling dough several times on the widest setting, then work your dough thinner by adjusting the knob on your pasta roller. 9 Cut pasta into your desired shape and use right away, or freeze on a parchment lined sheet pan and then store in a freezer bag for future use.