Name: Fresh Pasta
Yield: Makes 8 fresh pasta rectangles
Ingredients: 1 cup cake flour (not self-rising); 1/4 cup all-purpose flour plus additional for kneading; 1/2 teaspoon salt; 2 large egg yolks; 1 1/2 tablespoons extra-virgin olive oil; 1/4 cup water; a pasta machine

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Some of the tenderest pasta is made with Italian "00" soft wheat flour. Since this flour can be hard to find, we used a combination of cake flour and all-purpose flour with good results.

This recipe is an accompaniment for Spinach and Cheese Cannelloni.

Active time: 1 hr Start to finish: 2 hr

Cooks' note:

• Pasta trimmings can be cut into odd-shaped pieces and used in soup. In Italian they're called maltagliati, which means "badly cut."

Recipe notes

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