2¼ cups all-purpose flour
1½ teaspoons salt or to taste
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13 egg yolks
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon milk
1 tablespoon cream
Sprinkle salt into flour and incorporate with hands. Put flour mixture on a table and make a well. This should be a pile of flour with a hole in the middle and surrounding it evenly.
In the center of the well, pour in egg yolks, eggs, olive oil, milk and cream. Blend with your fingers in a circular motion in the center this will gradually incorporate the flour into the wet ingredients. It is important that the flour not be incorporated too rapidly, or your dough will be lumpy. Move the eggs while slowly incorporating the flour. Push the flour toward the eggs occasionally; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well.
When the pasta starts to lift itself off the board incorporate any remaining flour by cutting it into the pasta. A pastry scraper may be used for this step.
Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes.
Dust surface with a little flour. Knead the dough as mentioned above, keep kneading in this forward motion until the dough becomes silky-smooth. The dough is ready when you can pull your finger through it and you can see the dough wanting to snap back.
Put dough in an oil-coated bowl and wrap with plastic to prevent from drying out. Let rest at room temperature for 30 minutes or up to 2 hours before rolling out or putting through a pasta machine.
Chef Sean Curry, Artisan Table, Naperville