Name: Fresh Pasta
Yield: Makes 8 fresh pasta rectangles
Ingredients: 1 cup cake flour (not self-rising); 1/4 cup all-purpose flour plus additional for kneading; 1/2 teaspoon salt; 2 large egg yolks; 1 1/2 tablespoons extra-virgin olive oil; 1/4 cup water; a pasta machine

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Some of the tenderest pasta is made with Italian "00" soft wheat flour. Since this flour can be hard to find, we used a combination of cake flour and all-purpose flour with good results.

This recipe is an accompaniment for Spinach and Cheese Cannelloni.

Active time: 1 hr Start to finish: 2 hr

Cooks' note:

• Pasta trimmings can be cut into odd-shaped pieces and used in soup. In Italian they're called maltagliati, which means "badly cut."

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.