How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine

00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking

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Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as "00" pasta flour that I recommended in this video https://amzn.to/2IE9VKB If neither is available, all-purpose flour works, but produces less chewy results.

Makes 4 portions (6 as first course)

Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying "285". it's "get to hundred eighty five", not "get two hundred eighty five".)

* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total

Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.

KitchenAid Pasta rolling attachment: https://amzn.to/48zNBJf
Table Top Pasta Roller: https://amzn.to/2DsNlAj

If you don't have a food processor, the well method is in my water based pasta dough video:    • Pasta Dough (water based)  
Shapes you can make out of water based pasta dough:    • Shaping Cavatelli, Orecchiette, Trofi...  

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