3/4 cup all-purpose flour or "00" flour + extra for the bench
1/4 cup semolina (NOT semolina flour)
8 large egg yolks or 10 medium egg yolks--no whites!
1 tsp kosher salt
1.5 Tbsp olive oil
Note: every kitchen environment is different and pasta making is not an exact science. If your mixture is too wet, gradually incorporate a little bench flour. If it's too dry, you can add a little more olive oil. Don't add water!
1) Mix semolina with all purpose flour until evenly combined. In separate bowl add oil and salt to the egg yolks.
2) Pour semolina/flour mixture on counter top (or in large wide bowl) and make a well in the center. Pour egg mixture into well. Support the well walls with your hands (if you are on a counter top) and, using a fork, slowly incorporate the semolina/flour into egg mixture in the center.
3) Once dough has formed, begin kneading the dough (best achieved by kneading, giving the dough a 1/4 turn counterclockwise, and kneading again...for 5-8 minutes (don't cheat here or your dough will not be fully blended!).
4) Add bench flour gradually as needed, but not too much or you will dry out your dough! You can also use it to remove sticky dough pieces/scraps from counter top. The dough should appear smooth and yellow when fully kneaded, and it will no longer stick to the counter top.
5) Wrap the dough in plastic wrap and let rest in refrigerator for 30-60 minutes. Finally it's time to use the pasta machine!
Pasta machine directions:
1) Set up the pasta machine as per instructions (anchor it to a counter top with good working space).
2) Take a cookie sheet and place wax paper on the cookie sheet, generously sprinkled with semolina--this will keep your pasta from sticking to the tray and itself. Keep all-purpose flour handy for dusting the dough you roll through the machine. At no point should it stick to the pasta machine if it is adequately floured.
3) Remove dough from refrigerator and divide into 4 roughly equal pieces. Lightly flour each one. Take your first piece and feed into widest setting on pasta machine--this is best accomplished visually because not all machines are numbered the same. Look between the two smooth rollers for the setting that gives you the widest gap between them. This is where you will start.
4) On a machine with 6 stops (1 = thinnest, 6 = thickest), roll your first piece of dough 2x through each setting, 1 through 5. You may cut the dough in half at any time if it becomes too long. Ideally your fettuccine/capellini will be 8-10" in length.
5) For your LAST stop--the thinnest one (6 on my machine), roll the dough through only ONCE.
6) Switch the crank handle to the other side of the machine and feed through fettuccine or capellini mould (your choice!). Place the shaped/cut pasta on the tray and generously sprinkle semolina over fresh cut pasta and toss lightly with your fingers--this is KEY. You don't want your pasta to stick to itself and clump as you continue to work.
7) Complete this process for the remaining 3 pieces of dough. Be sure to sprinkle with semolina after you shape/cut each batch.
8) When you are done you may boil pasta (in salted water!) immediately for 60-90 seconds, or freeze in small bags to cook at a later time (for 90-120 seconds. It's not necessary to hang the pasta on laundry racks--it becomes dry and more likely to break this way.
NOTE: this pasta is extremely fresh and does not compare to boxed pasta. The amount of time spent in boiling water is considerably shorter than boxed pasta. If you boil for too long, it will fall apart. Test it at 60-90 seconds! When the pasta is done I strain it and usually have my sauce in a skillet...ready receive the pasta and to toss. Enjoy!