- 2 cups All Purpose Flour
- Pinch of Salt
- 2 Eggs + 6 Egg Yolks
- 1 Tbsp. Olive Oil
Make large well in flour/salt on counter.
Whisk eggs and olive oil just enough to break up the yolks. Try to keep bubbles from forming. Pour this egg mixture into the flour well.
Start to mix bits of flour with the egg using chopsticks or a fork. When able, begin kneading the dough for approximately 7 to 10 minutes (until it springs back when touched). Wrap the dough ball in Saran wrap and let it rest on the counter for 45 to 60 minutes. It should no longer spring back when touched.
Unwrap the dough and cut into 8 equal parts Roll out section of dough at a time.
Roll dough thin enough to be able to read through it. Cut noodles out of the dough as desired. Lightly dust the cut noodles with a sprinkling of flour to keep them from sticking.
When you are ready to eat, boil fresh noodles for 2 to 3 minutes your desired texture.
Place pasta in freezer for about 15 minutes on a sheet pan. If the noodles have been prepared in a longer form, like fettuccine, create one-serving sized nests for freezing. Transfer the semi-frozen pasta to freezer bag.
Fresh frozen pasta will keep for 3 months or more.