WIDE EGG NOODLES

Steps:

• Place semolina in large bowl.
• In small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt and water and pour into flour.
• Stir with wooden spoon until the flour clumps together and forms a dry, firm ball.
• Knead 5-7 minutes, until smooth.
• Dough should be quite stiff.
• Cover with a damp cloth and set aside to rest 15 minutes.
• Divide dough into 4 equal pieces.
• Set 3 pieces aside, under cloth, and begin rolling fourth.
• First flatten by hand.
• Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns.
• It should be smooth and wide as the rollers.
• Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting.
• Trim dough into 12-inch lengths, dust and flour, and cut with fettucine blade.
• Fluff strands to separate and set aside on floured trays.
• Repeat procedure with remaining 3 portions.
• To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 T salt.
• Cook pasta until al dente, about 3 minutes.
• Drain in a colander and serve.
• If making in advance, immediately transfer to a large bowl of ice water and chill.
• Drain and place in a plastic container.
• Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use.
• Finished pasta can be reheated in a shallow pan, on top of stove.
• Combine with 1 T oil, 3 T water, or a scant 1/4 cup cream.
• Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching.