TIME TO TRY Homemade Pasta

Making noodles from scratch is easier than you think!

- JESSICA D'AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

HOMEMADE FARFALLE

ACTIVE: 2 hr l TOTAL: 2½ hr l SERVES: 4

1⅔ cups all-purpose flour, plus more for dusting

⅓ cup semolina flour Kosher salt

2 large eggs plus

2 egg yolks

1 tablespoon extra-virgin olive oil

1. Combine both flours and 1 teaspoon salt on a work surface, mixing with a fork. Make a well in the center and add the whole eggs, egg yolks and olive oil to the well. Whisk the wet ingredients with a fork, then slowly start to mix some flour into the wet ingredients, pulling from the inner edge of the well. Continue, mixing in just enough of the flour until the wet ingredients have turned into a soft dough. Push about one-quarter of the remaining flour to the side, then knead in the rest of the flour with your hands until the dough is very smooth and soft, 3 to 5 minutes. As you knead, bring in some of the reserved flour if the dough is too sticky or sprinkle the dough lightly with a few drops of water if it’s too dry. The finished dough should be firm and a little dense. Wrap in plastic wrap, then let rest at room temperature for 30 minutes.