====== Whole Egg Pasta ======

^ Ingredient           ^ Qty.       ^ unit  ^ Ratio  ^ Instructions                                                                                                                           ^
| flour - 00 or bread  | 300        |  g    | 62.5%  | Add dry ingredients to food processor                                                                                                  |
| kosher salt          | 5.7        |  g    | :::    | :::                                                                                                                                    |
| large eggs           | 2          | each  | 37.5%  |- In a separate bowl add whole eggs and yolks.\\ - Weigh and add water to get to 185 grams total.\\ - Add wet ingredients to the food process  |
| large egg yolks      | 3          | each  | :::    | :::                                                                                                                                    |
| water                | As Needed  |       | :::    | :::                                  |
|                      |            |       |        |- Add wet ingredients to the food process\\ - Pulse until the ingredients are well combined\\ - Empty the dough and all remaining uncombined ingredients onto a work surface\\ - Knead for 8 minutes\\ - Wrap in plastic and let rest for 30 minutes at room temperature\\ - Roll out to desired shapes |