Fresh Pasta Dough

Ingredients

• 2 cups all-purpose flour
• 2 eggs and 1 egg yolk, room temperature
• 1/4 tsp salt

Method

1. Mound the flour on the work surface or in the mixer, make a well in the center, add the eggs and salt, and gradually bring in the flour with a fork until a firm dough forms. Knead 7 minutes, wrap in cling film and rest in the fridge at least half an hour.
2. Divide the dough into 4 equal pieces.
3. Method one, by rolling pin: flour a smooth surface, roll out the dough, fold it in from both sides and roll again, repeating until thin according to the type: spaghetti and fettuccine thin, lasagna slightly thicker. To cut, fold the sheet lengthwise from both sides and slice into strips; for lasagna cut the flat sheet into wide pieces.
4. Method two, with a pasta machine: pass the piece through on setting zero, fold and pass twice through each setting until you reach the desired thickness, then cut with the cutter. Add flour if it sticks, a little oil if it's dry.
5. Leave to air dry for half an hour, then boil in water with 1 tbsp salt and use with any sauce.

Notes

Once you try homemade pasta you'll never buy it again; the taste is different and it stays fresh.