Making fresh pasta dough requires only a very simple list of ingredients, which includes eggs, flour and salt, but getting just the right combination to make the dough workable in the pasta roller can take some practice. You don't just mix ingredients in a bowl, as with other recipes.
When making fresh pasta dough, you should keep a few important factors in mind. To get a rich, yellow dough, use a higher ratio of egg yolks to egg whites. Mix using a bench knife, and knead by hand to maintain ultimate control of the consistency and quality of the dough. Salt the dough for optimal taste.
To make the dough, pour 2 cups of all-purpose flour on a clean surface, and shape with a well in the middle that's a few inches in diameter. Pour 2 whole large eggs and the yolks from 4 large eggs into the well, and whisk thoroughly with 1 teaspoon of kosher salt. After you have comibined the whole eggs and the egg yolks, use the fork to mix the flour into the mixture until a wet, sticky dough has formed. With the bench knife, scrape the dough from the fork. Mix with the rest of the flour until the dough is firm and dry and you can form a ball. Knead the dough, pressing with the base of the palm and rotating the ball until it is the consistency of children's clay. Let the dough sit before rolling it in a pasta machine.