This recipe is part of a Wanderlust TV series, Play With Your Food.
Making fresh pasta is as fun and thrilling as building a baking-soda-and-vinegar volcano. You’ll need only one tool—a fork.
2 cups all-purpose flour, plus more as needed
2 large eggs
2 large egg yolks
Extra-virgin olive oil
Mound the flour on a flat surface. Using your fingers or a spoon, poke a hole in the center so that the flour pile looks like a volcano. Crack the eggs and egg yolks into the hole. Beat the eggs with a fork, incorporating bits of flour from the side edges until the dough comes together. If it feels dry and crumbly, add a bit of water. Knead it for a few turns, and then shape the dough into a ball. Pour a few drops of olive oil into your palm and rub it on the dough. Cover with a damp cloth. The pasta dough will benefit from a 15 to 20 minute rest but you can place it in the fridge for up to 24 hours. (Let the dough warm to room temperature before rolling it out.)
To roll, use a rolling pin or a pasta machine. Divide the dough into 4 pieces to make handling it easier. Fold up each rolled piece as if it were a letter, then roll again and repeat the process two more times. Once the dough has been rolled to your desired thickness, cut into noodles of any size and shape.
Maria Zizka is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.