185 gr wet (2 eggs + 3 yolks and water to reach 185)
1 tsp table salt
whisk dry ingredients including 1 tsp table salt and then add the 185 gr of wet ingredients. If you can do this in two steps in a food processor its better.
1 minute kneading before adding any extra flour
fold small and press heel of hand and turn-no tearing or holes (sticky hands) Add with small amounts.
Knead for 8-10 minutes
Cover with plastic and rest for 30 at room temperature.
Always roll it out the same day you make it.
Tighten machine to table. Place at the edge of the tabletop so that you have a lot of room to let the dough come out of the machine
Semolina flour on the the area where you will place the ready pasta
Put regular flour in front of the pasta machine for working. (not semolina)
cut into 3 parts and wrap the other three parts in plastic
flatten the piece of dough and set machine to 1
Run through 4 times and try to make a rectangle
when you are happy with the shape then go through each setting twice.
Add flour if it is sticky
Cut in half if its unmanageable
stop at 6
if you are filling, do it while the dough is sticky. If you are cutting into ribbons, let the sheets of dough dry. Until they feel like leather. When the first side feels good, flip. About 15 minutes.
If you want to store the sheets (cut right before cooking) the put the dried sheet stacked with parchment paper, flour and plastic wrap. They will last in the fridge for one to two days. (you can fold)
sprinkle with semolina. Roll the sheet on both ends towards the middle. Then cut into the thickness you want.
Place your knife flat on the board and shove under at the crease, then lift (17:44)
Fresh pasta needs a lot of salt in the water. 6.5 quarts with 1/4 c salt
covered pot with salt will boil over so add the salt at the almost boiling
Drop in pasta into the water and cook for 1 minute
Do not drain with a colander. Take it out with tongs and slotted spoon to leave flour in the bottom of the pot.
