Pasta Dough Country Style #2 firm when cooked

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make a volcano with the flour on your table holding small amount to the side Add the eggs, egg yolk, and salt to the hole of the volcano. With fork gradually pulling flour into the middle.

Step 2

Using a bench scraper, continue to mix the flour until it forms a ball.

Step 3

Knead the ball until smooth.Adding the flour held to the side as needed.If the dough feels sticky

Step 4

Knead about ten to fifteen minutes shape into a ball and wrap the dough ball tightly in plastic wrap.Let the dough rest at room temperature for at least 1 hour to 3 hours or refrigerate the dough for UP to 24 hours. Bringing dough back to room temperature prior to rolling out.

Step 5

Lightly dust.Counter cut the dough into four equal pieces and loosely cover with plastic wrap. Working with 1 piece odell, at a time, press the dough ball into a rectangle about 1/4 inch thick, sprinkle with flour and roll out using pasta maker continually.Adjusting the thickness until you reach the desired setting.Most common is a #6