Ingredients:
For every whole large egg, add 100g AP flour
For every large egg white, add 75g AP flour
For every large egg yolk, add 35g AP flour and 1 tsp water
Add 1/2 tsp oil for every 100g AP flour used

Mix ingredients together by hand until a smooth dough is formed. Let rest in plastic wrap for at least 1/2 an hour before rolling out. Works for any amount of egg whites and egg yolks (including all egg-white and all egg-yolk dough.

A service size is generally pasta made from 100g AP flour.
A general purpose pasta is made with 2 whole eggs and 2 egg yolks.
Most pastas can be made with the 2.5 to 3 setting on the Imperia Restaurant.

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