Method
Put the flour inside a mixer and pulse it. Add some whole egg and egg yolk and whizzing before the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor if it is a large, gooey ball). This takes 2-3 minutes.
Tip the dough and knead to create right into a ball shape. Knead it quickly for one minute, it ought to be quite stiff and difficult to knead. Wrap in cling film and then leave to relax inside a awesome spot for one hour before using.
Now cut the dough into 2 pieces. For every piece, flatten having a moving pin to around 5mm/ in) thickness. Fold within the dough and pass it with the pasta machine at its largest setting, refolding and moving 7 occasions (not altering the setting) til you have an oblong shape 7.5x18cm/3x7 in. You should work the dough until it's nice shiny, because this provides it with the al dente texture. Repeat using the second bit of dough.
Now you are prepared to unveil. Begin with the pasta machine at its largest setting, pass the dough with the rollers. Don't fold but continue doing this process, reducing the roller setting lower grade by grade with every pass. For many uses, I go ahead and take pasta lower towards the penultimate setting - specifically for ravioli, when you are sandwiching two layers together when it's folded. Use on to result in the ravioli.
Recipe Tips
1. Always cover sitting dough with cling film or perhaps a moist tea towel to avoid it becoming dry.
2. Don't add oil towards the cooking water. It's a fallacy it prevents sticking and it is therefore an entire waste of oil.
3. Don't dredge the pasta in flour to avoid sticking, because the flour turns to glue when cooked and, ironically, causes the pasta to stay together. Use semolina flour from Italian delis rather.