For 4 portions, use 2 1/2 cup of flour, 8 egg yolks and one teaspoon of salt.
Mix the egg yolks with the flour and energetically knead the mixture using the fingertips for 15 minutes, until the pasta dough is firm and elastic. Make a ball, wrap it in a cotton cloth and allow to rest for 30 minutes. Divide the pasta dough into 3 or 4 pieces, flatten with the palm of the hand and pass through a hand-cranked pasta machine, starting from the thickest setting until the penultimate or roll out with a rolling pin. If using a machine, pass the sheets of dough through the machine 2 or 3 times per thickness setting, while lightly flouring and folding the sheet of dough in two before each passage through the machine, and until the penultimate setting is reached. Once ready, leave the well extended sheets of pasta to dry for 10 minutes before cutting and according to the desired recipe. The pasta may be dried on a rail or on a lightly floured dishcloth, with another dishcloth placed on top, allowing one hour of rest before cooking. Fresh pasta may also be frozen for up to 6 months, in appropriate plastic bags or in hermetically sealed containers.
fresh pasta with herbs
The preparation is identical to that of fresh pasta. Simply add herbs (sage, marjoram, thyme, rosemary, basil, etc.), or spices (black pepper, saffron, chili pepper, etc.) or boiled vegetables to the mixture. Note that with the addition of vegetables, egg yolks must be decreased.
cooking fresh or dry pasta
Use a large pot and bring 3 quarts of water to a boil, salt (two tablespoons for fresh pasta, 1 tablespoon for dry pasta) and add 2 tablespoons of oil to avoid that the pasta sticks together during the cooking process. Add the pasta and mix for 20 seconds in order to keep each piece separated. Cook for 2-4 minutes if fresh and 10-14 minutes if dry; cooking time varies depending on pasta shape and the type of flour with which the pasta has been made. Strain once the pasta is al dente.
The simplest way to verify if the pasta is al dente is to taste it; each piece should be firm in the center and tender externally.