"Fresh Pasta Two Ways

By RoketJSquerl

The first version is something that we refer to as everyday pasta which costs less to make, makes more, and still tastes delicious. The second version is a more fancy interpretation of pasta that we lovingly refer to as “sexy pasta,” which is much richer than its everyday counterpart and uses more ingredients to create less. It is rather delicious and is totally worth the effort.

Ingredients

• Everyday Pasta:
• 2 cups flour
• 1 tsp salt
• 3 fresh eggs
• 1 Tbsp olive oil
• Sexy Pasta:
• 1 cup flour + 1–2 tbs. as needed
• 1/2 tsp. salt
• 6 fresh egg yolks

Details

Adapted from savorylove.com

Preparation

Step 1

Everyday Pasta:

In a bowl, mix the salt and flour together then create a shallow well with the mixture. Beat the eggs and olive oil in a bowl then put them into the flour well.

Gradually mix the flour with the eggs with your hands. When the eggs have absorbed all the flour, remove the dough from the bowl and place it onto a working surface with a dusting of flour.

Knead the dough until all ingredients are completely incorporated and the dough becomes slightly elastic. Wrap the dough in plastic wrap and chill in the fridge for half an hour before using.

Note: The resting period is essential unless you are using a pasta extruder. If this is the case, do not allow the dough to rest. For extrusion, dough needs to be at room temperature and the machine will soften the dough on its own.

Yields 4 servings of pasta

Sexy Pasta:
In a bowl, mix the salt and flour together then create a shallow well with the flour. Add the eggs to the well and whisk them until they are well mixed. Gradually mix the flour with the egg yolks with your hands. When the eggs have absorbed all the flour, remove the dough from the bowl and place it onto a working surface with a dusting of flour. Knead the dough until all ingredients are completely incorporated and the dough becomes slightly elastic. Wrap the dough in plastic wrap and chill in the fridge for half an hour before using.

Yields 2–4 servings of pasta

Note: The resting period is essential unless you are using a pasta extruder. If this is the case, do not allow the dough to rest. For extrusion, dough needs to be at room temperature and the machine will soften the dough on its own.