Do you make fresh pasta at home? I prefer a rich, eggy pasta such as this, which can be cut in half:
16 ounces unbleached all-purpose flour
1 tablespoon extra virgin olive oil
1 dozen large egg yolks
2 large whole eggs
2 tablespoons whole milk
I always season the cooking water, not the pasta. What's your go-to recipe? Do you add fresh herbs or perhaps squid ink on occassion? What do you use to form the pasta sheets? Good old-fashioned elbow grease and a rolling pin or the maybe the KitchenAid attachment?