Homemade Fresh Pasta

In a large bowl, combine 1 ½ cups (375 ml) of the flour with the salt. Make a well at the centre. Place the eggs, egg yolks and oil in the well. Using a fork, whisk the eggs and oil, then gradually incorporate the flour until moistened. Very gradually add the remaining ¼ cup (60 ml) of flour until the dough comes together in a ball and is just slightly sticky. You may not need all of the flour or you may need to add a small amount.

Turn the dough out onto a very lightly floured surface and knead with your hands for 10 minutes. Add flour only if the dough is still sticky. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.

Dust a large Sheet Pan with flour. Set aside.

Divide the dough into 4 equal pieces. Working with one piece of dough at a time, use a rolling pin to flatten into a long oval about ¼ inch (6 mm) thick. Add flour only if the dough is sticky. Keep the other pieces of dough covered in plastic wrap as you work.

Pass the oval through the widest setting of a pasta machine. Fold the dough onto itself in thirds to form a square, turn 90 degrees and pass through the widest setting three times. Continue passing the dough through the machine, gradually decreasing the setting after passing the dough three times, until you reach the lowest setting.

Place the long rectangle of dough on a very lightly floured work surface and cut into shorter 12-inch (30 cm) sections. Cut each section into long noodles about ½ inch (1 cm) wide or the width of your choosing. Lay the noodles out on the floured Sheet Pan in one layer. If running out of space, separate layers of noodles with parchment paper to prevent them from sticking together. Cover with plastic wrap as you work. Continue with the remaining dough.

To cook the fresh pasta, fill a Toughened Nonstick Pro Stockpot with water and season with salt. Bring to a boil. Cook the pasta for 2 to 3 minutes or until al dente. Drain the pasta and toss with olive oil to prevent from sticking.