Homemade Fresh Pasta

Creator of JohnJeanJuan, Terry John Zila, stopped by with a homemade fresh pasta recipe.

Try making it at home!

2 cups unbleached all-purpose flour
½ teaspoon salt
2 large eggs
2 large egg yolks
Up to 3 teaspoons of water (if needed)
Coarse sea salt

1. On a clean work surface, mound flour and form a well in the center. Sprinkle with the ½ teaspoon salt. Place the eggs and egg yolks into a small mixing bowl and whisk to blend. Add the beaten eggs and yolks to the well.
2. Using a fork, slowly incorporate flour from inside rim of well. Continue until liquid is absorbed. It the dough is not coming together in a mass, sprinkle some water, 1 teaspoon at a time, over the dough and knead to incorporate. When dough forms a mass, knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes and up to 2 hours in the refrigerator.
3. Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.
4. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
6. Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is scant 1/16th of an inch thick.
7. Cut sheet in half widthwise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough.
8. Work with one sheet of pasta at a time: With the short end of 1 pasta sheet facing you, loosely fold up sheet, folding sheet over two or three times from short ends toward the center.
9. With a large chef’s knife, cut folded sheet into ribbons, a scant ¼ inch wide. Unroll strips and lightly dust with flour; spread on a lightly floured baking sheet. Repeat with remaining pasta sheets.

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