PERFECT EGG PASTA
After having many epic fails, attempting to make fresh pasta that had both flavor and enough structure to hold up to cutting/boiling/saucing, I finally found the perfect recipe in a book called Rustic Italian Food by Marc Vetri and David Joachim.. It turns out the secret to flavor is using egg yolks only (you can freeze the whites for other uses), and structure is gotten by using a higher gluten flour that is finely milled (like '00'), and laminating (I'll get to that below) your dough at the start of the process. This dough holds in the fridge, tightly covered, for 3 days, and for 6 months in the freezer. Keep in mind that egg yolks oxidize a bit over time, so your dough will transform from bright yellow to slightly green-tinged if left to sit more than a few hours. This color change by no means affects taste or texture.
My other secret to share is using frozen yolks. Yep, frozen yolks. My housekeeper and her hubby only eat egg whites, so she saves and freezes her yolks for me. After defrosting them overnight in the refrigerator I used them for custards, the base for ice cream, and pasta. I also typically double this recipe so I have enough pasta for a crowd, in a pinch. Just defrost the dough, covered, in the refrigerator overnight and then roll it out the next day.
The whole recipe for this pasta makes 1 pound of pasta - enough to 12 pasta sheets for lasagne!