Hi, I'm looking for the PERFECT fresh pasta recipe. My definition of perfect pasta is relative of course, so let me tell you what I'm looking for in perfect pasta. Perfect pasta is NOT Al Dente and has NO BITE! It is SOFT, SQUISHY, VELVETY! It should almost remind me of chicken and dumplings.
Now I do have 00 pasta flour and also good eggs. It's the other stuff that kinda gets me. Should it contain both eggs and eggs yolks? Olive oil or no olive oil? I'm thinking my soft and squishy pasta should NOT have egg whites, cause that would make my pasta hard. I'm thinking my version of perfect pasta should have just 00 flour, egg yolks, and olive oil. I'm just making tagliatelle with it, so it doesn't have to be strong enough to hold a filling like a ravioli.
Comments and suggestions?