250 grams (9 oz.) of Strong Flour
3 large Eggs
8 Egg Yolks
Method
1) Place both flours on a clean surface. Make a well in the center and add the eggs and yolks. With a fork break up the eggs as you bring in the flour. Stir with the fork until you have a dough which you can work with your hands. Knead well until you have a smooth, silky and elastic dough and a clean surface. Wrap the dough in cling film and rest it in the fridge for a while. I use a pasta machine to roll out my pasta into sheets about 1- cm (4 inches wide). Try to get one, they're great. However, you can use a rolling pin it just takes longer to get the pasta as thin.
2) Divide your ball of pasta into 4 pieces and keep covered. Working with one ball at a time, flatten out with your hand and run through the thickest setting on your machine. Fold in half and repeat this process several times, to give you perfect, textured pasta. Dust the sheet of pasta on both sides with flour running it through the settings. I usually repeat this 4 or 5 times, dusting and moving the setting in each time until I have the desired thickness (normally about 1-2 mm thick, depending on the type of pasta I am making). It does take practice, but once you've cracked it, you'll be knocking up pasta like no one's business. It's all about getting to grips with how pasta works. It will stay fresh in the fridge for half a day or it can be dried.
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