Egg Pasta

1. 1

   Place the flour, egg yolks, and olive oil in a food processor and process to combine.

2. 2

   Using the feed tube, slowly add the water, pulsing between additions.

3. 3

   The dough will just start to come together and shouldnt form a ball.

4. 4

   Remove the dough from the food processor and place on a floured board.

5. 5

   Knead by hand until the dough is soft and satiny, about 2 minutes.

6. 6

   Wrap the dough tightly in plastic wrap and allow to sit on the counter for at least 30 minutes.

7. 7

   This gives the gluten a chance to relax before you roll the pasta (see right).

8. 8

   To roll either type of pasta, first cut each dough in half and keep the other half wrapped in plastic while you work with the first half.

9. 9

   Dust the dough liberally with flour before and between rolling.

10. 10

    Begin on the highest setting for your roller, working your way down to #1 thickness for pappardelle.

11. 11

    As you roll on the final setting, dust and fold the dough over in foot-long segments.

12. 12

    With a sharp knife, cut horizontally at 1-inch intervals.

13. 13

    Put on a baking sheet and toss with semolina.

14. 14

    You can leave the cut pasta on a baking sheet or on a wire rack for a few hours before cooking.

15. 15

    Pasta that has been allowed to sit tends to stick together while cooking, so give the pasta a vigorous stir when you first put it in boiling water.

* Per serving · 4 servings · Values may vary.