My pasta is to die for. Seriously. What I do is use just over a cup of pasta flour (all purpose works fine too). Make a well and drop in one whole egg and 3 egg yolks.
I use one tablespoon of salt and only drops of water to get the consistency right. Once it comes together, I wrap it and put it in the fridge for a couple of hours. Then I begin to work with it and eventually get it through the pasta machine to press it.
I do two passes through level 1 and then one pass through levels 2, 3 and 4. Depending on the bite I am looking for, I usually stop there if I am making fettucine or I go on to level 5 or 6 if I am making ravioli. After that, I use the fitting to cut my fettucine.
I usually make the pasta in the morning so it has time to dry a little. Heather will tell you. It’s prefect pasta!
My Life: A Memoir 