Homemade Pasta Dough

Ingredients

• 2 large eggs, beaten to blend
• 3 large egg yolks, beaten to blend
• 2 cups (250 g) all-purpose flour
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• Cornmeal or semolina flour (for dusting)

Steps

1. Mix 2 large eggs, beaten to blend, 3 large egg yolks, beaten to blend, 2 cups (250 g) all-purpose flour, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Attach dough hook to mixer and knead dough on medium-low speed until smooth and elastic, 6–8 minutes. Remove bowl from mixer and cover with plastic wrap. Let dough rest at least 30 minutes.
2. Dust a large rimmed baking sheet with cornmeal or semolina flour. Set pasta machine to the widest setting; dust lightly with cornmeal or semolina flour. Uncover dough and divide into 4 equal pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than the mouth of the machine) and pass through rollers. Fold in ends of dough so they meet in the center, then fold dough in half and run through rollers again.
3. Repeat process without folding pasta sheet, adjusting machine one setting thinner after every pass, dusting with more cornmeal if sticky, and catching with your hands as it comes out of machine to keep it from crumpling onto work surface (you can cut sheet in half if it gets too long), until ¹⁄₁₆" thick (setting 8 on most machines). Transfer pasta to prepared baking sheet. (Alternatively, you can roll out dough pieces lengthwise with a rolling pin until ¹⁄₁₆" thick.)
4. Cut pasta into shapes as desired. Do ahead: Dough can be made 1 day ahead. Keep chilled.