Pasta is a great to have but even better when its home made. Its simple, easy and tastes amazing.
2 1/4 cups of All purpose Flour
3/4 Teaspoon Sea Salt
2 Whole Eggs
3 Egg yolks
1 Tablespoon of Olive Oil and some extra
Pasta roller or a rolling pin
Large Pot with boiling water
Combine eggs, flour, salt and olive oil in a bowl or a food processor and mix together. Combine the dough until it holds together. If the dough looks wet add a little flour until it gets tacky. If its too dry add a little olive oil. Dump the dough out on a sheet of parchment paper or dry counter and knead the dough till smooth. Form into a ball and wrap in plastic and let sit for an hour at room temperature or overnight in the fridge. After resting cut the dough into 4 pieces, make sure to keep the other pieces you are not using covered with plastic. If you have a pasta roller set it to the largest setting and begin to start rolling the dough through. If you don't have a pasta roller a rolling pin will do great. If rolling out with the pin lightly dust the counter with flower and begin on one side of the dough, making sure to roll from the same side until it becomes about and 1/8th of inch thick. This usually takes a couple of minutes. After getting the desired thickness use the pasta cutter side of the pasta roller or cut the pasta into 1 inch strips. After cutting the strips place on a baking sheet or the counter to rest a few minutes before throwing them into water, or you can let the noodles dry and use them at a later date. When ready to serve add the noodles to the boiling water and let it cook for 1-3 minutes depending on how thick the noodles are. Each 1/4th of the original dough will make 1 to 2 servings. The dough will last a week in the fridge if stored in an air tight container. To serve drain the noodles, add your favorite sauce or go light with a grass fed butter and fresh graded cheese.
Adapted from New York Times Food
Here is a great video that they made on how to make these delicious noodles.