2 1/4 cups all-purpose flour, plus more for rolling out dough

4 large eggs, yolks lightly whisked with a fork to just break yolks

1 tablespoon extra virgin olive oil, best quality possible

cornmeal or semolina flour, for collecting and drying pasta

Method:

1.   In a large bowl, combine flour and salt until evenly incorporated. Using clean dry hands, dig a “well” in the middle. Add eggs to the middle of the well and using a clean dry fork, slowly and gradually rotate the bowl in a circle while incorporating (pulling) a little flour from the edges into the middle with the eggs in a whisking motion. Continue to work your way around the bowl until the flour has been incorporated and dough has come together but looks “shaggy.”

2.   Adding more flour if dough is too sticky to handle, transfer dough to a floured work surface. Making sure your hands are dry, coat them in flour and begin to knead the dough until tight and smooth, approximately 5 minutes. Add additional flour as needed to prevent sticking. Note: If dough sticks to your hands or board, add more flour being careful to add just the right amount to not over-dry your dough.

3.   Divide dough into 4 portions and flatten each into an oval or rectangular shaped disk (approximately 1/2-inch thick and measuring 3x5–inches.) Note: This will make the shaping process much easier as it will nicely fit in the dimensions of the pasta roller.

4.   Cover dough tightly with plastic wrap and allow to rest at room temperature for 30 minutes. Note: If you begin to roll dough and it springs back after each roll, cover dough and allow to rest again.

5.   When ready to roll, work with only one piece of dough at a time while keeping the other portions covered with plastic wrap. Using a rolling pin, ensure the dough will fit in the dimension of the pasta rolling machine (3x5-inches in dimension and 1/2–inch thick).  Starting with setting 1 and working your way to setting 6, pass the dough through the attachment going up (to a higher number) after each time through.

6.   Depending on desired pasta shape, cut dough into desired size and cut/shape accordingly. If making noodles, hang on a pasta drying rack or for all other types (including noodles if a drying rack isn’t available) place in a single layer on semolina or cornmeal dusted baking sheets. Repeat with the remaining pasta.

To Cook Pasta:

7.   In a large pot with boiling heavily salted water, carefully add pasta working in batches if needed. When the pasta rises to the top and tastes al dente (“to the tooth” which means there is a slight “bite” and it isn’t mushy) use a spider or pasta server to remove. Transfer cooked pasta to desired sauce, toss and serve – see kitchen note.

Kitchen Note: Always reserve your pasta cooking water to help thin your sauce if it becomes too thick or dry.