Pasta Dough

• 300 gram flour (antimo caputo pasta 00 flour)
• 185 gram wet liquids (2 large eggs, 3 yolks, rest water)
• 2 tsp diamond crystal kosher salt (or to taste)

Add flour and salt, spin to combine, then add liquids and spin. Use food processor. Knit for 1 minute after (don’t add flour until, and only if needed 1 tablespoon of flour). 8-10 minutes knitting. Flour and wrap in plastic. Rest for at least 30 minutes room temperature.

After cutting the pasta, coat it in semolina, corn or rice flour (do not use regular flour since it will stick to it).

Cooking it: 1-2 minutes for fresh pasta. 6½ quartz (6 L) water + 65 g salt (½ cup kosher salt)