Fresh Pasta

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 4 extra extra large eggs

Preparation

1. Mound the flour in the center of your counter.  Make a well in the middle of the flour and add the eggs.  Using your hands, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.  As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy).  The dough will come together in a shaggy mass when about half of the flour is incorporated.
2. Start kneading the dough with both hands.  Add more flour if the dough is too sticky.  Once the dough is a cohesive mass, remove dough from the board and wrap in plastic wrap.  Set aside for 20 minutes at room temperature.
3. Cut the dough into 8 pieces.  One at a time, feed each piece into your pasta maker on the largest setting.  Do this 6-8 times, folding in half once each time, for all 8 pieces.  The dough may seem dry/holey/tough at first, but it will soften up as you feed through the pasta maker.
4. With each piece, feed through the pasta maker on incrementally smaller settings until you have reached the smallest.
5. Choose the cut that you want and feed each sheet of pasta through the cutter.
6. Hang on a drying rack for at least 30 minutes.
7. Boil in water for 3-4 minutes.  Drain.
8. Add to whatever pasta sauce you like.

Notes:

1. We doubled the recipe to have pasta left to freeze for future use.
2. We also didn't have extra large eggs, so for each single recipe added an additional large egg.