|Nicki, rollin' and makin' da pasta.|
We've been trying different pasta recipes. Different flours (all purpose, 00, etc), different mixtures of eggs (yolks vs whole eggs), different blends of all the aforementioned. Here, the best one we've found:
It's 250 grams of all purpose flour + 3 eggs + a tiny bit of salt
That's it. That's all. Work it together with a fork, then with your hands until it's all incorporated and chunk-less. Cover, let sit in the fridge for 30 minutes, then roll it out into sheets.