Dusting off the pasta machine

After all the cooking of Christmas food and New Year's buffet, we were all sick and tired of complicating things so we wanted pasta, some of us with pesto and some without. Anyway, the two greedy Italians roadshow inspired this recipe, but I had no energy to make my own pesto. (Partly because I cannot get European basil in my grocery store.) You may need to add some extra water to the dough if it is too hard, but it should obviously be much more dense than normal bread dough.

4 dl plain flour
3 egg yolks
2 whole eggs
(1-2 tablespoons water)

Sift the flour onto the worktop, make a little whole in the middle where you put the eggs and eggyolks. Wisk around with your fingers in the eggs, moving outward to incorporate the four little by little. Continue working until dough is smooth - if you don't get there, add a a tablespoon of water or two and knead on.

Roll out the dough with your pastamachine if you have one, otherwise, use a rolling pin. (Have never tried it, but should work. At least you have less to clean afterwards!) First to flatten it, then to make the tagliatelle (if you don't have a past machine, just roll up the pasta sheets and cut them into thinner strands. Then hang them to dry for at least an hour before cooking - a clothes rack will do!