Tagliatelle

Sift the flours into a mound on the counter. Make an 8” well in the center.

Beat the eggs and the yolk together in a small bowl and then place it into the well. Use your fingers in a stirring motion, gradually incorporating the flour and egg.

When it is all incorporated, knead it for about 10 minutes. (I did this for about 5 minutes then decided to mix it with the dough hook in the Kitchen Aid. Don’t judge me. Haha!) If the dough is too soft, add a little extra flour. If it is too stiff, add water by wetting your hands and then kneading the dough.

Shape the dough into a ball and let it rest 1 hour. Roll the dough out into a thin sheet (approximately 1/8”). Hang the dough (I hung mine on the back of a kitchen chair) to dry. When it feels leathery and doesn’t stick to itself when pressed together, it is ready to be cut.

Using a pizza roller cut sheet into strips (approximately ¼” to ½”).

Bring a pot of salted water to a boil. Drop the fresh pasta into the water and boil for 1 to 2 minutes for al dente. ¡Que aproveche!