Makes 2 1/2 pounds, Serves 12
- 1 pound flour
- 4 whole eggs
- 10 egg yolks
- 1 1/2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- In a stand mixer fitted with a dough hook, mix salt, eggs and olive oil.
- Slowly add the flour until the dough forms a ball. Add more flour if the dough seems wet; the dough should form a ball, but will be slightly sticky.
- Divide the ball into 4 equal portions and wrap them in plastic. Let rest for 30 minutes before proceeding.
- Once the dough has rested, roll out on a floured surface into ½-inch-thick rectangles. Set up a pasta roller.
- Flour both sides of the pasta rectangle and begin to roll the rectangle through the rollers. After each pass, decrease the width of the rollers. Roll the dough down to the second-to-last thickness.
- Once all the pasta sheets have been rolled through the second-to-last setting, cut the pasta to the length you desire.
- Attach the pasta cutter to your KitchenAid, and run the sheets of pasta through. Prepare a floured sheet pan to catch the cut pasta. Lay the pasta flat on the sheet and let dry for 15 minutes before cooking.