Fresh Egg Pasta Dough by Adam Byatt

Ingredients

• 400g pasta flour
• 2 whole eggs
• 7 egg yolks
• 2 tbsp semolina flour (for dusting)

Instructions

1. Place flour on a clean work surface and create a deep well in the center.
2. Whisk the eggs and yolks together in a small bowl, then pour about 90% of the mixture into the flour well.
3. Gradually incorporate flour into the eggs with a fork until a thick mass forms, then bring the rest of the flour in by hand.
4. Knead the dough vigorously for 8-10 minutes until smooth and elastic, then wrap tightly and rest in the fridge for at least 2 hours.
5. Divide the rested dough into manageable portions and flatten one piece into a rectangle.
6. Pass the dough through the pasta machine on the widest setting, fold into thirds like a letter, and repeat this folding and rolling process 6–8 times until smooth.
7. Reduce the machine setting one notch at a time, passing the dough through once at each setting without folding until the desired thickness is reached.