Homemade Pasta with only four ingredients that you most likely already have. Toss it with your favorite sauce and you have an unforgettable meal!
Sift 2 cups of flour into a bowl, then make a small well in the flour and drop 2 eggs, 6 egg yolks and 2 tbsp of oil in the middle.
Wrap the pasta ball in plastic wrap and leave it at room temperature for 14 hours. You can refrigerate the dough for a couple of days with no loss in quality for the pasta.
Now, using a sharp knife cut the pasta log into thin strands. You can make the pasta strands thinner for fettuccine (about 1/4 inches thick), or thicker for pappardelle, about 3/4 - 1 inch thick. Once done, unfurl the pasta and allow it to dry for about 20 minutes.
Roll out the dough to about 4 inches by 9 before running it through the thickest setting on the pasta machine. Keep passing the dough twice through, each time you go down a setting. For my pasta, I went to setting #8. The pasta sheets were very thin, but still sturdy enough to be cut into fettuccine pasta.
Allow the pasta sheets to dry out on a floured surface as you work on the rest of the pasta sheets. When all the sheets are rolled out, cut the long sheets into 9-inch pieces and run them through the fettuccine attachment of the pasta machine.
Bring at least 4-6 quarts of water to a rapid boil.
If using the pasta in a savory recipe add enough salt to the water to make the water salty, about 2 Tbsp. To use the pasta in a sweet recipe, add about 1 tsp of salt to the water. Drop the pasta into the water and cook until the pasta is soft, but still has a bite to it, about 4 minutes past boiling.
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