This recipe for pasta dough includes additional egg yolks, which give it a slightly richer flavor and a yellowish hue. Using olive oil produces a softer dough that's perfect for making a variety of pastas.

　　

Ingredients

Makes about 1 1/2 pounds

　　4 cups Italian "00" flour

　　4 whole large eggs

　　2 large egg yolks

　　Scant 1 teaspoon salt

　　1 tablespoon extra-virgin olive oil (optional)

　　

Special Equipment

a pastry or bench scraper

　　

Step 1

Mound flour on a work surface and make a large well in center. Crack whole eggs into center of well and add yolks, salt, and oil (if using). Beat egg mixture with a fork until well blended, then continue to beat egg mixture, incorporating flour a little at a time, starting with the inside wall of well and keeping wall intact by supporting outside with other hand.

　　

Step 2

When you have a thick paste, begin to mix flour with your hands. When dough begins to take shape but is still quite soft and moist, transfer it to a clean area of work surface. Using pastry scraper, scrape up remaining flour and transfer it to a sieve, then sift flour over dough, discarding any bits of dough. Knead enough of flour into dough to allow it to form a soft ball.

　　

Step 3

Brush remaining flour on work surface to the side and knead dough, flouring surface as needed to keep dough from sticking, until smooth and elastic, about 5 minutes. Lightly dust dough with flour, then wrap in plastic wrap and let stand at room temperature 1 hour.

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