Basic pasta dough

Clean the work surface thoroughly; sift flour and salt onto it to form a mound.

Combine eggs and yolks in a bowl. Make a “well” in the flour slide - a fairly wide depression - and carefully pour the eggs into it.

Lightly whisk the eggs to mix the whites and yolks (you can do this with your fingers or a fork), and begin to slowly knead the dough - add flour to the eggs, taking it “from the periphery” of your slide.

When the eggs and flour are mixed, begin to knead the dough more actively, as if pressing it into the work surface and turning it over after each such movement. The kneading process will take you at least 8–10 minutes.

When the dough is smooth and homogeneous, lightly sprinkle it with flour and cover with cling film. Let the dough rest in a cool place for at least 30 minutes. – if you try to roll it out right away, achieving the correct result will be much more difficult.

If you are rolling out the dough with a rolling pin, dust your work surface with flour. Divide the dough into 4 parts. Those parts that you are not working with should remain covered with film or a towel. Place a piece of dough in front of you, flatten it a little with your hands and begin to roll it out with a rolling pin away from you, turning the resulting layer all the time. If necessary, sprinkle flour on the rolling pin to prevent the dough from sticking to it. If you want to achieve an ideal result, roll out a thin layer, shake off the flour on one side, fold the layer in half and roll out again - this operation can be repeated 5-7 times.

You should end up with a sheet of dough about 1.5mm thick. Cover it with film or a towel and do the same with the remaining pieces of dough.

Now start cutting. You can use a sharp thin knife or a wheel to cut pasta (simple or curly). To make the strips smoother, sprinkle a sheet of dough with flour, roll it into a tube and then cut it. The resulting strips need to be unwound and not closed again - your tagliatelle, farfalle or pappardelle should dry out slightly. If desired, you can dry the paste, transfer it to a tightly sealed container and use within 3-4 days.