Fresh Pasta Dough

5 Eggs (2 large eggs and 3 yolks)

Water

5.7 grams kosher salt (2 tsp.)

300 g. "00" Pasta Flour (but many other flours also work)

Weigh out 300 grams of flour and add to the bowl of a stand mixer fitted with a dough hook. And the salt and stir briefly to combine.

Add a bowl to the scale and zero out (tare) the weight of the bowl. Add the eggs and egg yolks to the bowl and note the weight. Carefully add water to the bowl until the weight of the eggs and the water equals 185 grams.

Add the 185 grams of liquid to the stand mixer and  mix until the ingredients until they gather into a ball. Kneed with the dough hook for a few more minutes. Take the ball from the bowl and knead on the counter until it is smooth. Wrap in cellophane and let rest for at least 30 minutes at room temperature.

The dough can then be rolled based on use. Cut the dough into quarters prior to rolling. Take one quarter and roll out to make pasta or ravioli. While rolling the first piece you want to cover the remaining three pieces so they do to dry out.