200grams00' flour, *this is finer grain than all purpose and results in a smoother dough. You can use all purpose as a substitute if you can't find it!
200gramswhole wheat flour
50gramssemolina flour
Instructions
In a large bowl (preferably one that is wide rather than deep), add flours and mix. Note: You can also do this on a large cutting board or on counter, just keep in mind it will get a little messy (see video for messy version here- a video above with green pasta shows how to do this in a bowl instead!)
Create a well in the middle. Add in eggs and egg yolks into well.
Using a fork, whisk the eggs. Once completely whisked, slowly begin to drag some of the surrounding flour into the egg mixture. Continue this gradually until it has become quite thick- so thick that you can't use a fork anymore.Begin to use your hands to incorporate the flour into the egg mixture. Remove the fork. Take some of the surrounding flour and gently put it over the egg mixture. Using the tip of your fingers, gently push it into the egg mixture. Repeat until almost all flour is incorporated.
At this point, the dough should be coming together in a stiff, firm ball. Remove the dough from the bowl and place on the counter. Knead for 10 minutes. Some notes:- Yes, actually 10 minutes. It's a long time. Time yourself. This is key to developing the gluten and creating a supple, smooth dough.- This is a lesson I've learned both from the pros and from failed experience: Doing this by hand is best. It allows you to adjust the dough as needed. If you notice it is quick dry, stiff, and there are cracks, it needs more water. It's important to add water in REALLY small increments so to add water, spray with a water bottle or dip your finger tips in water and continue to knead. Knead for about 30 seconds and then reassess and add more if needed. If you notice the dough is very sticky and wet, sprinkle in a bit more 00' flour.
Cover dough with plastic wrap and let sit for at least 30 minutes. This allows the dough to hydrate and is another key step for supple, smooth dough. You can also place the dough in the fridge for 1 day at this point.
Remove a small portion (about 1/4 cup) of the dough using a pastry cutter or your hands. Flatten out with your hands into a rough rectangle. Then using a pasta machine, begin to create pasta sheets. Start at the thickest setting (level 1) and run the pasta through the machine. I usually do this a few times at level 1 to focus on creating a relatively uniform rectangle that has the same width as the pasta machine. From there, continue to run the pasta through the machine and increase the setting each time to make the pasta thinner. Sometimes I'll skip one level (e.g. from level 1-->3), but as it gets thinner and thinner, I go up in increments of 1. I usually stop at level 6 or 7, depending on desired thickness.
From here you have several options:1. Use this for fresh lasagna (the easiest option because guess what- you're done!)2. Run this through another pasta attachment (see above) to create noodles (another easy option).3. Use the sheets to make ravioli (super delicious but be prepared to set aside a solid hour to do this. I highly recommend recruiting others for this step because it is more fun and goes by more quickly!).