Fresh Egg Pasta
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Step 1: Tip the flour onto a workbench and make a well in the centre. Whisk the eggs and egg yolks together and pour them into the well, then incorporate them into the flour using a fork. You may need to add an extra yolk if the dough is too dry.
Step 2: Knead the dough until it is shiny and firm to the touch, for at least 10 minutes.
Step 3: Alternatively, you can start the dough in a food processor, just pulse the flour and eggs together until the dough combines. This doesn’t need much pulsing. Then tip it out on the board and knead by hand. This is a stiff dough which you'll kneed until the dough is shiny and firm to the touch.
Step 4: Form the dough into a rectangle, then wrap it in plastic film and refrigerate it for 30 minutes.
Step 5: Cut the dough into slices, all the same thickness. Flatten with a rolling pin, making the leading edge a little thinner. Using a pasta machine, feed a piece of dough through the widest aperture 8–10 times until shiny and silky, folding the ends in over each other between each rolling.
Step 6: Pass the dough through each of the remaining settings 3–4 times until you reach the second-last setting.
Step 7: Run the pasta sheets through your chosen cutters. Cover the pasta with plastic film if you plan to cook it immediately, otherwise see the note below about drying pasta.
Cooking the pasta
Step 8: Bring 4 litres of water to a boil in a tall pot, then add salt. Slide the pasta gently into the pot as the water returns to a boil, then partially cover with a lid to bring it to a rapid boil.
Step 9: Fresh pasta only needs to cook for 3 minutes or so. Stir the pasta gently to keep it well separated (a tablespoon of olive oil in the water can help too).
Step 10: Drain the cooked pasta - this is easiest if you have a colander for this purpose that fits inside your pot – and reserve a little of the cooking water in case you want to moisten the completed dish. Do not run the cooked pasta under water, as you will lose the precious starch that helps the sauce or oil adhere.