Egg Pasta Dough
- 1 1/2 cups "00" flour, plus more as needed
- 1/2 cup semolina flour
- 2 large eggs plus 6 large egg yolks, room temperature
- 1 teaspoon extra-virgin olive oil
- Step 1
On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
- Step 2
Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
- Step 3
Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
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