Method

1. Weigh out flours and mix them.  Sift onto a cutting board or large workspace. 

2. Use a kitchen scale to measure out your wet ingredients. 2 yolks, one whole egg and enough water to bring the weight to 126 grams. If you don’t have a gram scale, measure all wet ingredients to ½ cup total. 

3. Use you hands to make a well in the center of the flour, pour your wet ingredients in the center. Use a fork to beat the eggs and start folding in flour a little at a time. Continue mixing eggs and adding flour until a silky and smooth dough starts to form. Work the rest of the flour in with your hands.

4. Once dough is formed into a shaggy ball, start kneading. Fold dough over on itself and then push your palm forward. Turn the dough slightly and continue this motion. Knead dough for 8 minutes to form gluten and fully hydrate the flour.

5. After kneading, check the texture of your dough. It should be a silky, smooth dough ball.  If its rough, wet your hands and work the dough again. If its sticky, add a small amount of flour and knead the dough until incorporated. Continue adding water or flour until the dough is smooth but not sticky. Shape into a ball and wrap with plastic wrap. Allow to rest at room temp for 30 minutes.

6. Once dough has rested, cut it into two even pieces. Rewrap one piece with plastic wrap and set aside. Shape the dough into a ball and flatten on a lightly floured work surface.  Use a rolling pin to roll out your dough into a large thin sheet of pasta.

7. Repeat with the other portion of dough. Cut into your desired shape. This pasta dough works well for pappardelle, fettuccine, tagliatelle, ravioli, farfalle, garganelli, and ravioli.