After many tasty tests, we’ve decided that this is our go-to pasta dough recipe. We resisted using extra egg yolks for so long, but alas, the difference it makes has convinced us.
Scale up as needed. 1 c flour makes enough filled pasta for two people without leftovers, so I suggest making 1c per person to stock the freezer.
Mix 1 c all purpose flour, loose with 1/4 tsp sea salt. Make a well in the center and crack in 1 large egg and 1 egg yolk. Loosen the eggs with chopsticks or a fork and integrate flour until there are minimal dry bits. Begin kneading by hand, and when dough begins to come together, either discard the excess dry flour on the bottom of the bowl, or add more flour 1 Tbsp at a time if it sticks to your hands. Continue kneading for about 3-5 minutes until supple and uniform. Spritz the surface of the dough ball with water if it feels at all tough, then cover and let rest for at least 90 minutes. After it’s rest, shape into pasta at will. Don’t knead it, but press into disks to roll out with a pasta maker.