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