HRJ has been cooking for us and he recently made a bolognese with a Barbara Lynch pasta recipe. This dough has some serious chew. We rolled to KA #6 and then hand cut them into pappardelle. They were a bit too thick but very, very good. I don’t know what flour he used but we made it for AZ+G (using KA unbleached AP flour) and then again the next day for ourselves (using Gold Medal unbleached AP flour), both rolled to #6 and then rolled through the spaghetti attachment. We pureed the puttanesca the second time. The KA flour was definitely toothier. This dough works very well for spaghetti. Bring the water to a boil and then cook for 1-1.5 minutes. Our sheets always roll out a little wavy, but so do the sheets in the referenced blog recipe so we don’t feel that bad…yet.

Homemade Fresh Pasta Dough
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon salt, plus more for pasta water
2 large eggs
4 large egg yolks
Directions
1) Combine flour and salt in a small mound on a clean work surface. Using your fingers, create a small well in the center of the flour.Crack the whole eggs into the well, then add the egg yolks. Whisk the egs gently with a fork, just to break them up a little.
2) Continue to whisk the eggs, slowly incorporating flour from the perimeter of the flour mound. Do this slowly until the dough becomes too stiff to mix with a fork, and then use your hands to continue mixing. You may not need all of the flour (I didn’t), so only add more until the dough starts to come together and doesn’t stick to your hands.
3) Once enough flour has been incorporated, push any excess to the side, and continue to knead your ball of dough until, as the book says, “it feels as soft and supple as your earlobe.” This could take anywhere from 5-8 minutes.
4) Once your dough is sufficiently kneaded, cover it with a light dusting of flour and plastic wrap, and let it rest for one hour.
5) When ready to roll, set your pasta maker to it’s widest setting, and cut your dough in half. Begin by running each half through the machine on it’s widest setting.
6) Continue to run each piece of dough through the machine, moving up the settings as you go. Our machine has 9 settings, and I didn’t run the dough through all 9, but probably 6 or 7 of the settings. You are looking to gradually thin your dough, so if it’s soft and supple and not tearing or ripping, you could try to skip one setting, say go from 5-7 without putting it through 6. If the dough does tear or start to shred, simply gold it over itself, and run it through a wider setting again until smooth. Continue until your dough has gone through the thinnest setting.
7) At this point, your dough is ready to use! You could keep it in sheets and use it for lasagna, but I’d suggest running it through a fettuccine or spaghetti attachment like we did here. For thicker pasta like a papperdelle, you could use a pastry cutter and make 1″ strips – it’s really up to you! Cook immediately (for 3-4 minutes, until it rises to the surface of a pot of boiling water), or freeze. To freeze, simply wrap pasta strands around your hand, creating a small nest, and place on a floured baking sheet until frozen. From there, they nests can be transferred to a tupperware for more long-term freezer storage.