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 allow the gluten network to relax and developed a simple, effective rolling technique. | America's Test Kitchen

Homemade pasta is infinitely better than anything that comes from a package and it's so easy to make from scratch! | Chef Billy Parisi