Paccheri

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Ingredients

350 grams 00 flour
50 grams finely ground semolina (semola di grano duro rimacinata)
4 large eggs
2 egg yolk
pinch of salt

Instructions

Mix the flour (and salt, if using). Place the flour on a dry, clean work surface and form it into a mound. Create a large shallow well in the middle, making sure the walls are high enough to prevent the eggs from escaping. Add the eggs to the well. With a fork, beat the eggs; be careful not to disturb the walls of the flour.
Once the eggs are well beaten, begin to incorporate the flour walls into the egg mixture. Continue incorporating the flour with the eggs with your fork until you have a shaggy, solid mass. At this point, using your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass (removing any dry clumps of flour). Knead the dough. Drive the palms of your hand into the dough, pushing the dough forward. Continue, rotating the dough and folding the dough over its self, which helps to incorporate air pockets into the dough. Repeat until the dough is firm and bouncy and has a smooth, silken texture, about 10 minutes.
Wrap the dough in plastic and let rest 30 minutes.
Lightly flour your work surface. Cut off 1/4 of the dough, leaving the rest covered. Flatten the piece of dough with a rolling pin. Next, run the dough through your pasta machine starting with the largest setting (typically ‘0’ or ‘1’). Run it one to two times through each successive pasta roller setting (until #5 on my KitchenAid attachment).
Cut the sheet into 2-inch by 3-inch pieces. Wrap the dough around a dowel (mine was 3/4-inch wide). Roll to seal. If you want to give it a little texture, roll over a pettine (ridged wooden board). Repeat until you run out of dough.
Note: To prevent the paccheri from collapsing while drying, I recommend letting them dry on wooden dowels, something like this.

Notes

Makes about 64 paccheri