550 g pasta flour
4 eggs, room temperature (it's no fun to work with your hands if the eggs are too cold)
2 egg yolks
4-6 tbsp tepid water
1. Create a clean workspace on the kitchen counter. Meaure out the flour and dump it out on the counter and form a flour volcano. Just like you do for the gravy at Thanksgiving. This is where the eggs will go. Crack four eggs and two egg yolks into the top of your flour-volcano. The trick is not to let the volcano errupt with egg juice all over the counter.
2. With a fork or your fingers, very slowly mix the flour into the eggs. Now add the water, it will help the dought come together in a ball.
3. Knead the dough with the heel of your hand. Push the dough away from you and fold it over. Rotate it 90 degress and repeat. After about 10 minutes the dough should start to feel silky.
4. Wrap the dough with plastic wrap and let rest for 30 minutes. This is when you can scrap the sticky dough bits off the counter and pour yourself a glass of wine.
5. Give the dogh a poke. Is it firm and springy? Perfect. Now you can turn it into noodles, cavatelli, bowties, or ravoili.
The best book to get you started is Making Artisan Pasta by Aliza Green
This is what we use to shape the cavatelli: Beechwood Garganelli Pasta Board. Fantes has so many beautiful pasta making tools. You will want them all.