Homemade spaghetti noodles made with fresh pasta have about 1000% more flavor than the dry packaged noodles plus they are the healthier choice.
• All-purpose flour
• Egg yolks + whole egg
• Extra virgin olive oil
Dump the flour into a large bowl or onto a clean work surface. Use your fingers to create a well in the center of the flour. In a separate bowl, whisk the egg and egg yolks just to combine.
Using a fork, start whisking the eggs, gradually incorporating the flour bit-by-bit. Continue to whisk, pulling more and more flour into the eggs, until a soft, shaggy dough begins to form.
Dump the whole shaggy mess out onto a clean work surface and use your hands to begin to knead it. To knead, fold the dough over onto itself, press it down with your palm, and folding it over again.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 5 hours and up to 1 week.
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