Homemade Italian Egg Pasta

Dough:

1. Prepare the ingredients. If you don't have semola, replace it with type 00 flour. 
2. Mix the flours in a bowl or on a countertop.
3. Make an indentation in the center. Add the eggs and egg yolk.
4. Using a fork, slowly mix the eggs with more and more flour.
5. The egg should coat all the flour. Knead the dough with your hands for 5-10 minutes (if the dough is too soft and sticky, add flour, if it is too hard add an egg yolk or a tablespoon of water).
6. The dough should be smooth. Wrap it in plastic and set it aside at room temperature for 30 minutes.
7. Divide the dough into 3-4 balls. Use one part at a time. Keep the rest covered.
8. Shape the dough into a disk. Dust the countertop with flour (preferably semola).
9. Depending on the shape of the pasta, roll out the dough in a different way.

Tagliatelle and pappardelle:

1. Pappardelle and tagliatelle are ribbon-shaped pasta of varying widths. They are best suited to heavier meat sauces such as rague.
2. Roll out the dough to a thickness of about 1.5 mm (1/16 inch). Remember to constantly dust the dough with flour.
3. Try to make the rolled dough resemble a rectangle.
4. Fold the dough into a flat cylinder by folding the edges from the top and bottom towards the center.
5. Then cut into strips. Pappardelle should be about 1 inch (2.5 cm) wide. Meanwhile the tagliatelle should be about 6 mm (1/4 inch).

Orecchiette and cavateli:

1. Both cavatelli and orecchiette originate from the southern regions of Italy. Cavatelli resembles a small ladle or scoop. It goes well with tomato-based sauces or pesto. Orecchiette is called little ears. They are usually served with olive oil and vegetables based sauces.
2. To prepare both shapes, roll the dough into a cylinder approximately 7 mm (~1/4 inch) in diameter, about the size of a pen.
3. When preparing the cavatelli, cut the cylinder into pieces of about 2.5 cm (1 inch).
4. Then, using your thumb, press and drag the pieces of dough across the countertop. The finished pasta should resemble a half-closed roll.
5. Forming the orechciette, cut the cylinder into pieces of about 1 cm (0.5 inch). 
6. You can use a butter knife or your index finger. Press and drag your finger to form small disks, which you then turn inside out to form a shell shape.

Fusilli and trofie:

1. Fusilli and trofie are similar shapes. Trofie comes from Liguria in northern Italy. It composes perfectly with all kinds of pesto. Fusilli, on the other hand, comes from Puglia (Apulia) in the south. Fusilli is served with heavier meat or cream and cheese sauces.
2. To prepare both shapes, roll the dough into a cylinder approximately 7 mm (~1/4 inch) in diameter, about the size of a pen.
3. To prepare the trofie, cut the dough cylinder into pieces 2.5 cm (1 inch) long.
4. Then, using your hand, knife or scraper, position the tool at a 45-degree angle to the pasta pieces.
5. Form the noodles by pressing down and moving the selected tool toward you. This way you will create short and twisted pasta.
6. When preparing fusilli, cut the prepared cylinder into 6 cm (2.5 inch) pieces.
7. Using a round skewer stick, press and roll around the tool to form a spiral pasta.

Cooking:

1. Prepare a pot of salted water. For 100 g (3.5 fl. oz.) of cooked pasta, you should use 1 liter (34 fl. oz.) of water and 10 g (2 teaspoons) of salt. 
2. Bring the water to a boil and cook the pasta in batches.
3. The cooking time will vary for each shape of pasta. Check after 2 minutes if the pasta is al dente, if not, continue cooking and check every minute until ready.
4. There is no need to add oil to the water. It will not prevent it from sticking to the pasta.
5. If you don't want to use all the pasta at once I recommend freezing it. Dust the uncooked fresh pasta with flour and put it in plastic bags. Frozen like this, it can be stored for about 2 months.
6. Cook frozen pasta taken straight from the freezer. Cooking time will increase by a minute or two.