haven’t made fresh pasta in a long time. sort of like carbonara.

finished product first. carbonara-ish. fresh pasta, crispy salami, auribella cheese, scallions. pasta dough was a little dry, so had to be super delicate with it to prevent tearing. can never tell if i have kneaded the dough enough. any and all advice/tips are welcome. would’ve liked to have guanciale but couldn’t find any where i live. each pile of noodles is a different thickness, just wanted to try a different setting for each. sauce was egg yolks, parmesan, cracked pepper, some of the fat from the rendered salami, pasta water, and then the noodles themselves and the residual heat from them. pasta dough was 300 g flour, 3 whole eggs, 1 egg yolk