As a very young girl I was brought into my grandmother's kitchen to learn how to make fresh pasta. We were all covered in flour by the days end. Just recently my grandmother's work board, hand-made by my grandfather, was passed on to me. I am honored to continue the tradition of making fresh pasta on the board.
On work surface (I like to use a board handed down to me from my grandfather), sift flour and salt; form into a well.
Drop egg yolks and olive oil into the well. Beat yolks and oil slightly with a fork gradually mixing in flour, adding water in as needed to make a stiff dough ball.
Knead the dough with the heels of your hands until smooth. Knead the dough long enough that when you pull your finger through it, it wants to snap back into place. Wrap in plastic and let rest at room temperature for 15 to 30 minutes.
Roll dough by hand or through a pasta machine and cut to desired shape. Let dry for 1 hour before cooking in boiling salted water and topping with desired sauce. Makes 4 servings.