Italian
A rich, tender homemade pasta dough made with whole eggs, additional egg yolks, olive oil, and finely milled flour. The extra yolks give the pasta a beautiful golden color and silky texture, while a slow resting process develops a smooth, elastic dough that's easy to roll into delicate sheets or cut into fresh ribbons.
Combine the Ingredients
Lightly beat the whole eggs and egg yolks together. In the bowl of a stand mixer fitted with the dough hook, combine the beaten eggs, olive oil, and sea salt. Add 1 cup of the flour and mix on medium-low speed until incorporated.
Develop the Dough
Gradually add the remaining flour, ½ cup at a time, stopping occasionally to scrape down the sides of the bowl. Continue until the dough comes together into a cohesive ball. Once formed, stop adding flour and continue mixing for another 3–4 minutes, until the dough is smooth and slightly irregular in shape.
Knead and Refrigerate
Transfer the dough to a lightly floured work surface and knead by hand for approximately 60 seconds, until smooth. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the dough to rest and hydrate.
Prepare the Dough for Rolling
Remove the dough from the refrigerator and divide it into two equal portions. Keep one portion covered while working with the other. Lightly dust the dough with flour and press it into a thin oval using the heels of your hands, making it thin enough to pass through the widest setting of a pasta machine.
Roll into Thin Sheets
Feed the dough through the pasta machine, then fold it into thirds lengthwise and press gently to flatten. Pass it through the rollers again to bring the layers together. Gradually reduce the roller thickness, lightly flouring the dough between passes to prevent sticking. Continue rolling for approximately six passes, adjusting the thickness until the desired thinness is reached. Repeat with the remaining portion of dough.
Rest and Shape the Pasta
Lay the rolled sheets on a lightly floured surface and cover with a clean, barely damp kitchen towel. Allow to rest for 10 minutes. Cut into the desired pasta shape using a pasta machine or by gently rolling the sheets and slicing them by hand. For traditional ribbons, cut approximately ¼ inch wide. Lightly dust the finished pasta with flour to prevent sticking until ready to cook.