Fresh Egg Pasta

To make these luxurious, golden-hued noodles, we use a fairly large number of egg yolks plus a whole egg, along with all-purpose flour and just a small amount of water. Determining the right amount of eggs is a balancing act—too many and the dough becomes difficult to roll out, as the fat in the yolks disrupts the formation of gluten. But too few and the dough will lack the desired richness. Given multiple passes through a pasta machine to produce long, thin sheets, the dough can be filled and made into ravioli, tortellini or other stuffed shapes, or it can be cut into fettuccine, tagliatelle or pappardelle as instructed in the directions. If you don’t own a pasta machine but are skilled with a rolling pin, the dough can be rolled into sheets by hand. This homemade pasta is especially good with hearty Ragù Bolognese and shines when made into elegantly delicate Fettuccine Alfredo.