Homemade Pasta

9 oz (255 g; about 2 cups) all-purpose flour, plus more for dusting (we used 00 flour)

4 yolks from 4 large eggs

2 whole large eggs

1 tsp kosher salt, plus more for salting water

To Make the Dough: On a large, clean work surface, pour flour in a mound.  Make a well in the center about 4 inches wide.  Pour eggs, egg yolks, and salt into well and, using a fork, beat thoroughly.  When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers.  Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until the dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down.  Rotate the ball 45 degrees and repeat.  Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh.  If dough feels too wet, add flour in 1 tsp increments.  If dough feels too dry, add a few drops of water slowly (can use a spray bottle).

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes

To Roll the Pasta: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour.  Unwrap the rested dough and cut into quarters.  Set one quarter on work surface and re-wrap the remaining dough.  With a rolling pin (or your hand) flatten the quarter of dough into an oblong shape, about 1/2 inch thick.

Set pasta maker to widest setting and pass dough through 3 times.

On a lightly floured work surface, fold ends of dough in so they meet, then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.  This will make your dough more rectangular and less oblong.  Using your rolling pin, flatten dough to 1/2 inch thick.  Pass through the rollers 3 more times.

Narrow the setting by 1 notch (to 2) and repeat folding process and pass through rollers 3 times.

Narrow setting again (to 3) and repeat folding process and pass through rollers 3 times.

Continue passing the dough through the rollers, reducing thickness by 1 setting each time until it reaches desired thickness.  It should now be very delicate and elastic to the touch and slightly translucent.  

Setting 1-- 3 passes

            2-- 3 passes

            3-- 3 passes

            4-- 1 pass

            5-- 1 pass

            6-- 1 pass, etc.

Each time you finish with a piece of dough, lay it out folded in half on your cookie sheet either dusted with flour or with parchment paper to keep it from sticking.  Repeat with each remaining quarter of the dough.

Finally, Cut and Cook the Pasta: run the pasta sheets through your desired pasta cutter attachment.  Gently scoop the noodles into a nest, and place on floured cookie sheet.  Cover gently with a kitchen towel until ready to cook.  (They can also be frozen right on the cookies sheet and then placed in a ziplock bag and kept in the freezer until ready to cook.)

Cook the noodles in a pot of boiling salted water for 90 seconds to 2 minutes and enjoy!

From Serious Eats and Love and Lemons

Elaine's Fettuccine Alfredo

Salt

2 Tbs butter

1 small clove garlic, finely chopped

1.5 c heavy cream

1 large egg yolk

1 lb fresh fettuccine

1 c freshly grated Parmigiano-Reggiano (I used regular Parmesan cheese and it was fine!)

Freshly ground pepper to taste

Bring 6 quarts of generously salted water to a boil

While the water heats, melt the butter in a large, deep skillet over medium-high heat.  Add garlic, sauté until fragrant and sizzling, about 2 minutes.  Whisk the cream with the egg yolk in a bowl until blended, pour into the garlic butter.  Reduce heat to a medium-low, stir until hot but not boiling.  Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente.  (The pasta will float when it's done.). Drain in a colander, shaking out excess water, but reserve a little cooking water.  Pour hot pasta into the cream mixture and toss to coat (still over low heat).  Add the cheese and keep tossing gently until the cream is mostly absorbed.  Season with salt and pepper.  If sauce is absorbed too much, toss with a little pasta water.  Serve in warm bowls.

From The New York Times Cooking Page

Cream Cheese Ramen

*I haven't actually tried this yet, but it looks amazing!

1 instant ramen brick (not a noodle cup; discard flavor packet)

1 Tbs butter

2 oz. cream cheese, cubed

3 Tbs Parmesan cheese (from the green can is fine!), plus more if desired

Kosher salt and black pepper

1 tsp olive oil

Any desired additional toppings: sautéed sausage or pepperoni; you could sub out the cream cheese                 with half a round of Boursin or four wedges of Laughing Cow cheese; you could add a sprinkling of          Everything Bagel seasoning mix...  the options are limitless!

In a small saucepan, bring 2 cups water to boil.  Add the noodle brick and cook for about 90 seconds, until the strands are separated and loose but still slightly underdone.  Using a slotted spoon or spider strainer, remove noodles to a serving bowl but keep the noodle water in the pot.

Pour out most of the water, leaving about 1/3 c in the saucepan.  Over low head, add the butter, cream cheese, Parmesan, a pinch of salt, and a generous amount of black pepper to the remaining noodle water.  Stir to incorporate and melt the cream cheese into the liquid until the sauce is uniform and smooth.

Turn off heat.  Add the cooked noodles back to the pot and gently fold into the sauce.  Return the finished noodles to the serving bowl.  Top with more Parmesan, cracked pepper, and a drizzle of olive oil, along with any desired additional toppings.

From The New York Times Cooking Page