Fresh Pasta

Fresh Pasta with Ragu Bolognese

Recipe adapted from Alice Waters & Mario Batali

Serves 4

Ingredients

2 cups of flour, unbleached & oranic

2 eggs

2 egg yolks

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs.

Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.

Start kneading the dough with both hands, primarily using the palms of your hands.  Sprinkle with water if the dough is crumbly. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead and dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 60 minutes at room temperature. Roll and form as desired.