Serves 2 to 3 as a main dish, or 4 to 6 as an appetizer

For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes recquired for this recipe. Discard any extra or set aside for another use. Besides the browned butter sauce, try our Gorgonzola Cream Sauce, Parmesan Sauce with Pancetta and Walnuts, and Porcini Mushroom Broth (related).

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.