Servings: ~5 people per batch (4x for 19 works great)

1 ½ C All-purpose flour! IDEALLY use 00 flour instead but APF works fine, just sift it into the bowl) 1 ½ C All-purpose flour! IDEALLY use 00 flour instead but APF works fine, just sift it into the bowl)
½ C semolina flour (it’s yellow) ½ C semolina flour (it’s yellow)
2 eggs room temp (vital farms eggs are great!) 2 eggs room temp (vital farms eggs are great!)
3 egg yolks 3 egg yolks

Make a well of flour in your bowl, eggs & egg yolks in the well)
Mix with fork, puncture the yolks before you mix-makes it easier. Goal is to slowly incorporate flour in egg yolks
Use your hands when a fork becomes too hard - mix until it no longer sticks to the sides of the bowl, you may not need all the flour.
Knead on floured surface 8 to 10 minutes (or until smooth and pliable-it’s longer than you think). Don’t skimp on this part. It determines how soft and stretchy your pasta will be once it’s cooked. Not enough kneading means it’ll fall apart, too much and it’ll be like chewing shoelaces :(
Wrap tightly plastic wrap as flat discs and refrigerate for 30 min. one batch makes 2 discs.
When rolling out with kitchen aid pasta maker attachments, starting as wide as possible and going thin. Also highly recommend a LIGHT dusting of flour over the dough before feeding, it can stick and make a mess. The dough should slip easily over a dry counter. I manually roll out the dough to about ¼ in thick (ish) before feeding it through.
Feed it through twice on the bigger settings, and you only need it to go thru once as the pasta gets thinner.
Wideness settings: @7 twice, @5 twice, 3 once, 2 once. I stop at 2 or 3 “thinness” because one is very fragile, more angel hair pasta than fettucine noodles <3
Hang the noodle to dry on a pasta rack until dry to the touch. (can freeze up to 3 months)
Using jelly roll pans, add the noodles and a heavier dusting of flour, toss and coat noodles in flour and leave to dry completely, ~ hour before cooking. You CAN cook them right away but I like letting them air dry a bit longer (also because we tend to make more pasta than there is rack space available).
When cooking, add to boiling water, no salt or oil! And note that fresh pasta cooks VERY fast, check doneness at 1 minute, do not cook more than 2 to 3 minutes. I reserve about a cup of the water but rarely need it (used to add to a sauce to provide more liquid since pasta soaks up liquid).
Serve immediately