Chef Anne's All-Purpose Pasta Dough

Filed under Pasta

Servings: 6

Recipe courtesy Anne Burrell. Put your body weight into the kneading - that's where the toothsome texture comes from.

Ingredients

Pile the flour on a clean, dry work surface and make a well about 8 inches wide in the center. Add the eggs, yolk, oil, salt and water.
Beat with a fork, then gradually draw the flour into the eggs without breaking the walls of the well. Don't worry about lumps.
Once it won't run when the walls break, combine everything with your hands. If it's tight and dry, knead with wet hands.
Once it's homogeneous, knead with the heels of your hands, putting your weight into it, until very smooth and almost velvety, 8 to 15 minutes.
Wrap in plastic and rest at least 1 hour; don't refrigerate if using right away. Roll and cut into the shape you want.