Basic Pasta Dough

Instructions

1. Combine flours and salt on a work surface, making a mound with a well in the center.
2. Add whole eggs and yolks to the well and slowly beat with a fork, gradually incorporating flour. Carefully work more flour into the eggs until a rough, coarse dough is formed.
3. Form dough into a ball and knead by hand for about 10 minutes, sprinkling with additional semolina flour as needed to prevent sticking. When dough is smooth with a stretchy, elastic feel, wrap in plastic wrap and chill for at least 1 hour.
4. Cut chilled dough into 2 discs. Working with 1 disc at a time (cover the other with plastic or a damp towel), roll out each disc on a floured surface to approximately .5 cm thick, adding more flour as needed. A general rule of thumb is you should be able to see your hand through the dough.
5. Once dough has reached desired thickness, cut into 3 or 4 even sections. Generously flour the top of each section and loosely roll up the dough.
6. Using a sharp knife or pizza cutter, cut the dough roll to desired width (think cinnamon rolls). Carefully unroll the dough with your fingers, form into a nest and transfer to a floured baking sheet. Repeat with remaining dough.
7. To cook fresh pasta, bring a large pot of salted water to a rolling boil. Add pasta, gently stirring to avoid sticking. Cook approximately 2 minutes, then strain. Add Parmesan and butter or your favorite sauce.