Fresh Egg Pasta

🥘 Ingredients

• 00 flour 2 cup
• eggs 3 large
• egg yolks 2
• fine sea salt ½ tsp
• extra-virgin olive oil 1 tsp
• semolina ¼ cup
• water 4 qt
• kosher salt 2 Tbs

1. 1

   Mix 00 flour , eggs , egg yolks , fine sea salt and extra-virgin olive oil to a dough far stiffer than a bread dough — it should be barely damp and hard to bring together.
2. 2

   Knead @&( timer 10 min , leaning into it on an unfloured board, until the surface goes smooth and a poked dent fills back in slowly.
3. 3

   Rest @&( timer wrapped tight 30 min , which is what lets a dough this dry roll out at all.
4. 4

   Roll @&( timer in four pieces out to the thickness of a postcard on semolina , fold the sheets loosely and cut them across into 1/4-in ribbons.
5. 5

   Boil @&( timer in water with kosher salt 90 sec , until it floats and no longer tastes of raw flour, and lift a cup of the water out with it.
6. 6

   Toss it into the pan of sauce with a splash of that water and keep it moving over the heat for half a minute.