There are as many homemade pasta recipes out there as there are Italians. Most are quite similar. My version comes from my family cookbook which is at least eighty years old. This recipe came over to the US with some great, great, great Italian relative and I swear by it.
You might think the amount of eggs used is a bit silly. It sure is filling. But god is it good.
The family recipe calls for thick whole milk. I use 4% milk and it works just fine.
For best results use a pasta machine. They aren’t expensive. I’ve started using the pasta press that attaches to my mixer and it’s even easier. You could also roll the pasta dough out with a rolling pin but that takes a lot more time.
- 1000g plain or OO Flour
- 6 free range eggs
- 10 free range egg yolks
- 3 tablespoons full fat milk
- 2 tablespoons olive oil
- Place the flour in a large bowl and mix it all up.
- Dig a well in the flour with your hands and add all the eggs, olive oil and milk.
- Break the eggs up with your fingers and then fold into the flour.
- Start working it all into one large pasta ball and kneed for about ten minutes until you have a smooth dough.
- Wrap tightly in plastic wrap for about ten minutes.
- Now tear off about a fourth of the dough and start making into the pasta of your choice using a pasta maker or rolling pin. Keep the remaining dough tightly wrapped while you work.