There is nothing better than fresh pasta – and with the onset of fall and heavier flavors, homemade pasta is delighful!
So, to get started, you will need:
1 3/4 cup all-purpose flour (8 ounces)
6 egg yolks
2 teaspoons olive oil
1 tablespoon milk or half and half
Make a mound out of the flour with a well big enough to hold the egg yolks and whole egg without spilling.
Pour the yolks, whole egg, olive oil and milk into the well. Gradually being turning the mixture in a circular motion to begin incorporating the flour from the edges of the well.
Keep turning the mixture to incorporate more flour, all the time being careful not to get too much flour at one time or the dough will become lumpy.
When the dough begins to thicken and is pulling from the counter top, use a pastry scraper to help with the incorporation of the flour. When the remaining flour is incorporated, form the dough into a flat disk. It will be flaky, but stuck together.
Knead the dough in the same manner you would bread dough – pressing it bit by bit in a forward motion with the heels of your hands. The dough should feel moist, but not too sticky. Repeat the kneading until the dough is silky smooth and elastic-like. (It should have taken you about 10-15 minutes).
Double wrap the dough in plastic wrap and let rest for 30 minutes. (the dough can be placed in the refrigerator over night, just let it return to room temperature before putting through pasta machine).
To roll out the pasta, set the pasta machine on the widest setting. Form 1/4 of the dough into a flat disc (keep rest in plastic wrap) and run through machine. Run through again on the same setting.
Turn dial to one setting narrower and run pasta through again. Dust dough with flour if it begins to get sticky. Decrease another notch and continue until you have one long sheet of pasta.
Proceed by cutting pasta into desired shape. I made sweet potato ravioli.