Homemade Pasta

• '00' pasta flour↗300g g

  plus extra for dusting

• eggs↗2

  and 4 yolks, lightly beaten

• semolina↗

  for dusting

Step-by-step instructions

1. 1

   Place the flour in a food processor together with ¾ of your egg mixture and a pinch of salt. Pulse until large crumbs form – they should come together into a dough when pressed (if it seems a bit dry, gradually add a little more egg). Transfer the dough onto a lightly floured surface, knead for 1 minute or until smooth – don’t worry if it’s quite firm, it will soften during resting. Cover with film and let rest for 30 minutes.

2. 2

   Cut off ¼ of the dough (keep the rest under the film) and run it through the widest setting of your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thin as possible.) Then fold it into thirds, rotate the dough a quarter turn and run it through the pasta machine again. Repeat this once more, then continue feeding the dough through the machine, gradually narrowing the rollers one notch at a time until you obtain a smooth pasta sheet. On the narrowest setting, run the sheet through twice.

3. 3

   Cut as needed for fillings, e.g., tortellini, or slice into lengths for spaghetti, linguine, tagliatelle or pappardelle. Then dust with semolina and set aside, or hang to dry (about an hour). Store in an airtight container in the refrigerator and use within a few days, or freeze for up to 1 month.