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1
Measure and put into a bowl: 2 cups flour.
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2
Mix together in another bowl: 2 eggs, 2 egg yolks.
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3
Make a well in the flour and pour in the eggs.
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4
Mix with a fork, as though scrambling the eggs, incorporating the flour bit by bit.
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5
When the flour is too stiff to mix with a fork, finish the mixing by hand.
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6
Turn the dough out onto a floured surface and knead lightly.
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7
Or put the flour in a stand mixer fitted with the paddle attachment and pour in the eggs while mixing at low speed.
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8
Mix until the dough just starts to come together, adding a few drops of water if the dough is dry and crumbly.
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9
Turn out and knead as above.
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10
Shape the dough into a disk and wrap in plastic.
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11
Let rest at least an hour before rolling.
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12
Roll out by hand on a lightly floured board or using a machine.
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13
When using a machine, roll the pasta through the widest setting, fold into thirds, and pass through the machine again.
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14
Repeat two more times.
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15
Then roll, decreasing the setting on the machine one notch at a time, until the pasta is the desired thickness.
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16
Cut into noodles.
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17
For herb noodles, before adding the eggs mix into the flour 1/4 cup chopped parsley, marjoram, or thyme, or 2 tablespoons chopped rosemary or sage.
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18
To make spinach noodles, gently saute in a little butter 1/4 pound spinach leaves until tender.
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19
Cool and squeeze dry, and blend until smooth with 1 egg and 1 egg yolk; use this puree in place of the eggs.
