Fresh Egg Pasta

Let the eggs come to room temperature for 45m before making the dough. Prepare baking sheets dusted with semolina flour.

1. In a large bowl, combine 500g flour and 12g salt.
2. Making a well in the center, add 5 whole eggs and 1 egg yolk.
3. Using your fingers or a large fork, break up the eggs in the center of the well, and slowly incorporate small amount of flour as you work around the bowl until eventually the dough is a rough shape to begin kneading.
4. Knead the rough dough, folding small chunks from the outside into the center of the ball. Turning the dough 1/4 turn after each fold. Keep doing this until your dough forms a smooth ball. At this stage, the dough will feel strong and hard to work.
5. At this point, if your dough feels extremely dry and cracking, wet your hands every so often and let the dough absorb the water off your fingers. Do this until your pasta is no longer cracking or is slightly softened to work with. Try NOT to over water your pasta until it's too soft.
6. After the dough is full formed, rest it covered on a worksurface or in the bowl for roughly 10-20 minutes. This will relax the dough to a more pliable state for flattening.
7. Prepare a pasta machine or rolling pin, and dust your work surface lightly with a pinch or two of flour (preferably semolina flour.) Roll out the dough thinly into sheets, enough to see your hand through, that are roughly 12" inch wide by 8-12" inches long.
8. Portion the dough into 4 pieces, cover each piece that you're not working with.
9. Take a portion and flatten it in your hand to form a thin disc. Small enough to fit into your pasta machine without jamming, or small enough to work out with your rolling pin. Dust both sides of the flour disc before using the pasta machine or roller to prevent sticking.
10. Roll the dough as thin as you like for the type of pasta or dish you intend to serve. Remember that pasta will tend to plump up when boiled, so 1 step thinner than you'd expect to eat is the key to good pasta.
11. Cut and form your pasta sheet any way you prefer.
12. Heavily coat your cut pasta with flour and let it rest for about 15 minutes to slightly dry up and build strength.  You can also completely dry your pasta using a fan, or dehydrator on the lowest setting until all moisture is removed.
13. If serving immediately, boil 4 quarts of water per 1lb of pasta. Seasons your water with enough salt to make it taste like the sea. Roughly 1 tsbp per quart. Boil your pasta for roughly 3-5 minutes or until al dente, or preferred doneness.
14. Of no serving immediately, see storage below.

Storage

Fresh pasta will begin to oxidize fairly quickly.  Within a few hours, if not frozen or pre-cooked, the pasta can start to turn gray in color. This is not harmful, but can be unappealing in your finished dish.

Fresh, partially cooked pasta can last up to 3-4 days refrigerated. This can be prepared by cooking your pasta in simmering water for about a minute before cooling and drying on a baking sheet before storing covered in the fridge.

Fresh, raw pasta can last 4-6 weeks in the freezer.  This can be done by air drying your pasta for about 15-20 minutes before storing in an airtight bag or container and immediately move to the freezer.