Homemade pasta

Don't be intimidated by homemade pasta: Buzz together 1 cup all-purpose flour*, 1 whole egg, 2 egg yolks and 1/2 teaspoon kosher salt until dough clumps. Press into a square, about ½ inch thick, wrap in plastic (or one of those cute silicone bags) and let rest at room temperature, 1 hour. Roll out, using a hand-cranked pasta machine: pass once through each setting, from widest to next-to-thinnest. (Alternatively, use a rolling pin on a lightly floured surface.) Roll up the long ribbon of pasta and slice into 1-inch wide noodles. That’s it!

*Also good when made with emmer (older cousin to wheat, much like whole wheat).