The recipe yields enough pasta for 2 portions but can easily be doubled or tripled.
Ingredients
1 c. All-Purpose Flour
1 Whole Egg
2 Egg Yolks
1 Tbsp. Extra Virgin Olive Oil
Instructions
Sift flour into a large bowl. Create a well in the center.
Combine egg and yolks with olive oil in a small bowl and briefly beat.
Pour egg mixture into the flour well and use a fork to incorporate. When the flour has been incorporated, transfer dough to a board or clean countertop and knead for a minute or 2 until the dough is soft, smooth, and elastic. Wrap the dough in plastic wrap and let rest for 30 minutes.
Divide the dough in 4 pieces. Roll each piece through a pasta machine several times, starting with the widest setting and gradually working your way to the thinnest setting. Place pasta sheet on a lightly floured kitchen towel. Repeat with remaining pieces of dough.
Roll each piece of dough and hand-cut in 1-1½ inch strips. Unroll and loosely mound until you're ready to boil.
Boil in a large pot of boiling salted water. Add pasta and cook until it floats to the top. Strain, dress with sauce, and eat immediately.
Recipe by strawberryplum at http://www.strawberryplum.com/pappardelle-pasta-with-mint-basil-pistachio-pesto/