Make a fresh batch of pasta for Tim Maslow's Pappardelle al Ragù.
Recipe adapted from Tim Maslow, Ribelle, Brookline, MA
Yield: About a pound of fresh pasta
Prep Time: 50 minutes (plus an hour resting)
Cook Time: N/A
Total Time: 50 minutes (plus an hour resting)
½ pound all-purpose flour, plus more for dusting
4 large eggs
1 large egg yolk
1 tablespoon extra-virgin olive oil
1 tablespoon whole milk
½ teaspoon fine sea salt
1. Place the flour on a work surface, shape it into a mound, then make a well in the center. In a medium bowl, whisk together the whole eggs, egg yolk, olive oil, milk and salt. Pour the egg mixture into the flour well and, with your fingers or a fork, pull small amounts of flour from the inside walls of the well into the egg mixture. Mix in circles until the egg is soaked up. Continue to fold the remaining flour into the wet dough until a stiff dough forms.
2. Knead the dough, flouring the work surface to prevent sticking, for about 5 minutes. The dough should be smooth and glossy. Wrap in plastic wrap and let rest at room temperature for 1 hour.
3. Cut the dough into thirds, shape into a circle, and flatten each piece with your hands. On a floured surface, roll the dough until very thin, about 1 mm, flipping it over as you roll and flouring as needed. Fold the pasta round in half from top to bottom and then fold in half again from top to bottom. Cut the rectangle crosswise into ¾-inch-thick ribbons. Unroll the ribbons and toss with flour. Spread on a floured, parchment-lined baking sheet and store loosely covered with plastic wrap until ready to use. Pasta can be refrigerated overnight.