Ingredients:

  • 2 cups All-purpose flour (plus extra for dusting)
  • 1 teaspoon Kosher Salt (fine grain)
  • 2 large Eggs (whole, room temperature)
  • 1 large Egg Yolk
  • 1-2 tablespoons Water (lukewarm, only if needed)

Instructions:

  1. Combine Dry Ingredients: On a clean work surface or in a large bowl, whisk together the flour and salt.
  2. Form the Well: Scoop the flour mixture into a neat mound and use your hand to create a large, deep well in the centre, ensuring the sides are sturdy.
  3. Add Wet Ingredients: Pour the two whole eggs and the extra yolk into the well.
  4. Incorporate: Using a fork, gently whisk the eggs, slowly pulling small amounts of flour from the inner walls of the well until the mixture becomes shaggy.
  5. Knead: Once the ingredients are mostly combined, switch to your hands. Push the dough together and knead vigorously for 8–10 minutes. The dough should be smooth, elastic, and quite firm; if it won't come together, add lukewarm water, one teaspoon at a time.
  6. Rest the Dough: Form the dough into a tight ball, wrap it tightly in plastic wrap, and let it rest at room temperature for a minimum of 30 minutes (up to 2 hours). This allows the gluten to relax.
  7. Divide and Flatten: Unwrap the dough and cut it into four equal pieces. Keep the unused pieces covered. Flatten one piece into a rectangle, dusting lightly with flour.
  8. Machine Rolling (Recommended): Feed the dough through the thickest setting of the pasta machine. Fold the sheet in thirds (like a letter) and run it through the thickest setting again. Repeat this folding/rolling 2–3 times until the dough is uniformly smooth.
  9. Thin the Sheets: Continue running the dough through progressively thinner settings (usually down to setting #4 or #5 on standard machines) until the sheet is thin enough to slightly see your hand shadow through it, but not so thin that it tears easily.
  10. Hand Rolling (Alternative): Roll the dough piece as thinly as possible using a rolling pin, aiming for a thickness of about 1.5–2 mm.
  11. Cut the Noodles: Dust the rolled sheet generously with semolina or flour. Run the sheet through the fettuccine cutter attachment (or the specific noodle width you prefer).
  12. Dry Slightly: Lay the freshly cut noodles on a lightly floured baking sheet or hang them to dry for 10–15 minutes before cooking. This helps them hold their shape.
  13. Boil: Bring a large pot of salted water (it should taste like the sea) to a rolling boil.
  14. Cook: Add the fresh noodles and stir immediately to prevent sticking. Cook for 2–4 minutes. Fresh noodles cook very quickly.
  15. Test for Doneness: Taste a noodle. It should be tender but still have a pleasant chew (al dente).
  16. Drain and Serve: Drain immediately and toss with a knob of butter or olive oil to prevent clumping. Serve straight away.