Fresh Egg Pasta

On your counter, make a mound of flour with a well in the center.

Crack the eggs into the well; add yolks. With a fork, beat the egg mixture and gradually work eggs into flour to form a paste. Continue to work the dough with your fingertips until everything is combined.

Knead dough with the palm of your hand for five to 10 minutes, or until it becomes smooth and elastic.

Wrap dough in plastic and let it rest for 30 minutes to an hour.

Remove the dough from the plastic and cut into quarters. (Work with one quarter and keep the rest wrapped in plastic.) Lightly flour the dough and flatten with your palm.

Roll the dough through the widest setting of a pasta machine. (If it sticks, dust with flour.) Adjust the machine down one notch and roll the dough through again. Fold the dough in half lengthwise and roll it through five times or until smooth, elastic, and as wide as the rollers. Set the machine down one more setting and roll the dough through again.

Cut the dough into 18-inch lengths. Run the lengths through a spaghetti cutter.

Dust the pasta with flour and allow it to dry until no longer sticky. Boil to serve immediately. To freeze, separate into three-to four-ounce portions, coil, and place in plastic freezer bags. (You can freeze fresh pasta for up to one month.)

From “How to Make Pasta.”