Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate chew. But what if, instead of a pasta roller, you have only a rolling pin?
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to all...