Jamie Oliver's Homemade Yolk Pasta

Ingredients:

• 500g Italian flour type "00", plus extra for dusting
• 100 g fine semolina
• 12 large eggs
• 2 tbsp. l. olive oil

Preparation:

1. Kneading the dough

   
   Place the flour and semolina in a large bowl and make a well in the center. Separate the yolks from the whites. Add the yolks to the well in the flour, and place the whites in a zip-lock bag and freeze them for meringue.
   
   Add the butter and 4 tablespoons of cold water to a well in the flour, then beat the eggs with a fork until smooth. Gradually fold the flour into the center from the outer edges. When mixing becomes too difficult, gather the dough with your hands, making sure your hands are clean and floured, forming a ball. Knead the dough on a floured surface for about 4 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

2. Preparation

   
   Traditionally, Italians use a very long rolling pin, and you can do the same if you prefer. It just requires a wide work surface and a bit of physical effort. These days, I think it's more fun and practical to use a pasta rolling machine. Secure it firmly to a clean countertop and divide the dough into four pieces, covering them with a damp, clean kitchen towel to prevent the dough from drying out.

3. Rolling out

   
   Flatten each piece of dough one by one with your hands and roll it through the rollers at the widest setting. Then move the rollers two positions closer together and roll the dough through again, making it thinner.
   
   An important step: fold the dough in half and spin it again at the widest setting—I prefer to do this several times because this way the dough will be very smooth, and instead of a frayed sheet, you will have a neatly edged sheet of dough that completely fills the machine.

4. Paste thickness

   
   Begin passing the dough sheet through each position, dusting it with flour as you go. Turn the handle with one hand, and with the other, gently pull the dough taut to avoid creases, folds, or wrinkles.
   
   Achieve your desired thickness—for linguine, tagliatelle, and lasagna, this is about 2 mm. For pasta that will be filled, such as ravioli and tortellini, a thickness of 1 mm is needed, since the dough will double in thickness when the filling is wrapped inside.