Giada offers us her tips on how to develop a basic pasta dough that can be utilized to make an endless amount of pasta meals!
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Fresh Pasta
RECIPE THANKS TO GIADA DE LAURENTIIS
Level: Easy
Total: 45 min (consists of resting time).
Active: 15 min.
Yield: 1 1/4 pounds pasta dough.

Components.

2 cups cake flour.
1 cup all-purpose flour, plus additional for cleaning.
4 large egg yolks, at room temperature level.
1/8 teaspoon kosher salt.
1/4 cup extra-virgin olive oil.

Instructions.

Unique equipment: Unique devices: pasta rolling maker or pasta rolling attachment for a stand mixer.

Location the cake flour, all-purpose flour, egg yolks and salt in a food mill. Pulse to combine. With the device running, gradually add the oil then 1/3 to 1/2 cup water up until the mix forms a dough (the dough must stick if pinched in between your fingers). If necessary, add extra water, 1 teaspoon at a time if the dough is too dry.

Place the dough on a gently floured surface area. Collect the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

Cut the dough into quarters and press flat. Run each piece of pasta dough a number of times through a pasta-rolling maker, adjusting the setting each time, up until the pasta has to do with 1/8 to 1/16-inch thick. Cut the pasta into the wanted shape and usage as needed.

Cook's Note.

The pasta dough can be rolled out by hand. Cut the cooled dough into quarters and utilizing a rolling pin, roll out the dough up until 1/8- to 1/16-inch thick.

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Giada De Laurentiis' Fresh Pasta|Giada At Home|Food Network.