Pasta Dough

Preparation

1. Traditional Manual Method:

   • Make a flour well: Pile the flour on a clean surface and create a well in the center.
   • Mix the wet ingredients: Beat the eggs, yolks, and olive oil together, then pour them into the well.
   • Incorporate the flour: Using a fork, gradually mix the eggs into the flour from the inside out.
   • Knead the dough: Once the dough forms, knead for 5 minutes until soft, flexible, and slightly elastic. If too dry, add a little water and knead for another minute.
   • Rest the dough: Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.

1. Mixer Method:

   • Combine all ingredients in a stand mixer with a dough hook. Mix on medium speed for 4 minutes until the dough comes together. If too dry, add a small amount of water.
   • Transfer the dough to a floured surface, knead for 2 minutes until smooth.
   • Cover with plastic wrap and refrigerate for at least 1 hour.

Rolling the Dough

1. With a Pasta Machine:

   • Knead the dough for a few seconds to soften it. Divide into 3 portions, keeping the unused portions covered.
   • Lightly flour the dough, then pass it through the widest setting 3 times, folding and flouring between each pass.
   • Gradually reduce the thickness setting, rolling once per level, until reaching the desired thickness (typically level 7).
   • Lay the pasta sheets on a tray, dust with flour, and cover with a towel to prevent drying.
   • Shape into fettuccine, spaghetti, ravioli, tortellini, or desired pasta form.

1. With a Rolling Pin:

   • Divide the dough into 6 portions.
   • Roll out each portion on a floured surface until the desired thickness is reached.
   • Shape into your preferred pasta form.

Variations – Colored & Flavored Pasta

1. Red Pasta Dough (Tomato-Flavored):

   • Heat 2 Tbsp olive oil in a pan, add 2 sliced garlic cloves and cook over low heat for 3 minutes (do not brown). Remove garlic.
   • Add 6 tsp tomato paste and sauté for 4 minutes to intensify flavor. Let cool.
   • Subtract one egg from the recipe, then mix the tomato paste with the remaining eggs before adding to the flour.

1. Green Pasta Dough (Spinach-Flavored):

   • Boil 1 liter of water, add 1 Tbsp salt and 250g spinach leaves. Cook for 1 minute, then transfer to ice water.
   • After 5 minutes, squeeze out excess water and blend with 2 Tbsp olive oil until smooth.
   • Subtract one egg from the recipe, then mix the spinach puree with the remaining eggs before adding to the flour.

1. Herb-Flavored Pasta Dough:

   • Finely chop 3 Tbsp fresh herbs (basil, parsley, thyme, or rosemary).
   • Mix with 2 Tbsp olive oil, then blend with the eggs before incorporating into the flour.