The proportions for this recipe will depend on the type of flour used and the size of the eggs, but
The secret to making pasta by hand is a long, slow kneading until the texture of the dough is like satin.
Put the flour in a bowl, make a well in the center of the flour, and add the eggs, the additional yolks, the salt, and the olive oil. Mix the eggs gradually into the flour.
Gather the dough into a ball, dust with flour, and knead it on a lightly floured surface until the dough is dry, elastic, and smooth. Wrap in a towel or non-smelling plastic wrap and refrigerate for 1 hour.
Cut the dough into pieces and roll out by hand or in a pasta machine. Cut into the shapes you need.
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