WHAT YOU'LL NEED

Equipment

- Dough scraper
- Hand-cranked pasta machine/roller (can use a rolling pin or pasta attachment on a standing mixer)
- Knife
- Plastic wrap

Ingredients

- Durum flour, finely ground (2 cups)
- All-purpose flour (2 cups)
- Eggs (5 egg yolks and 3 whole eggs)
- Salt

THE STEPS
1. 1. Place the durum and all-purpose flours onto the work surface. Make a well in the middle. Add the egg yolks and whole eggs to the well. With your hand, beat the eggs together, careful not to overflow the flour. Some flour will mix in, which is okay. Add three pinches of salt. 00:34

2. 2. Start incorporating flour into the egg until a dough forms. Knead a few times until it becomes a smooth ball. A few wrinkles are okay. 01:24

3. 3. Cut the dough ball into thirds and wrap each piece in plastic. Refrigerate for 20 to 30 minutes to allow the dough to rest. 02:24

4. 4. Scrape the flour and bits of dough from the work surface. 02:42

5. 5. Remove the dough from the refrigerator and take off the plastic wrap. Prepare the pasta roller with the desired shape attachment. 03:00

6. 6. Press the dough into a disk thin enough to insert into the pasta roller. 04:01

7. 7. Roll the disk of dough through the pasta roller. Fold the ends inward into a 3-fold and press down until flat. 04:17

8. 8. Insert the more narrow end into the pasta roller and run it through the same wide setting. Fold the sheet into a 3-fold and press down until flat. 04:48

9. 9. Turn the dough and roll it through the pasta roller on the same setting. 05:04

10. 10. Turn the pasta roller setting to one notch thinner. Roll the dough through, using your hand to support the thinner dough. Repeat twice. 05:37

11. 11. Cut the dough in half so it's easier to work with. Set aside one half and cover with a towel so it doesn't get dry. Either stop and use the thicker dough or roll thinner. 06:41

12. 12. Trim the corners of dough so it goes into the roller tapered. Lower the roller setting and roll the dough through again. If the dough starts to veer to one side, maneuver it with your hand so it goes in straight. 07:02

13. 13. Cut the dough into 10-inch long pieces. Prepare for storage if not using immediately.08:08

14. 14. To make pasta shapes, attach the desired cutter attachment to the roller. Roll the dough through. Sprinkle flour onto the cut pasta to prevent sticking. 09:34

15. 15. To make garganelli pasta, cut the pasta dough into 1 1/2 to 2-inch thick vertical strips. Then cut the strips horizontally to make pasta squares. 11:08

16. 16. Place a pasta square so it's offset between a dowel and gnocchi board. Roll the pasta around the dowel to make a tube-like shape. Repeat with the remaining squares. Store in the freezer to maintain the tube shape. 12:16