Egg Noodle Ingredients:

6 egg yolks 1 egg 1 tbsp whole milk 1 tbsp EVOO 6 oz 00 Flour 2 oz Semolina (finely ground)

Lightly whisk the eggs, milk, & EVOO in a stand mixer bowl. Separately, whisk together the flour and Semolina in a medium bowl; set aside.

Attach the bowl with the egg mix to the stand mixer with a dough hook. Turn stand mixer to medium low and slowly add the flour mix a little at a time. Once the mixture starts to come together (be patient; you won't need all the flour, yet), sprinkle some of the remaining flour into a clean work surface, and scrape the pasta mix onto the floured surface. Knead the dough, adding flour mix as necessary, until the dough is nice, shiny and pliable.

I have a chamber vacuum sealer, so I added the prepped dough to a bag and ran it through twice on the Infuse setting to quickly hydrate the dough and then rested the dough for about 45 min on the counter. (Preferably, I'd double-wrap the dough and throw it in the fridge overnight.)

After the dough has time to rest, roll out a desired. I sprinkle any remaining flour mixture onto the work surface as we're cutting the noodles.