- Serves 4 to 6Servings
- 2 cups unbleached all-purpose flour
- 3 eggs, lightly beaten
- 1/2 teaspoon coarse salt
Mound flour on work surface and make well in centre. Add eggs and salt to well. With fork, gently draw in flour to centre, making sure not to break the circle. Knead remaining flour with your hands to form soft dough. If dough is dry run cold water over your hands and continue kneading, this prevents over watering. It’s very important to knead for 8 to 10 minutes, this will ensure your pasta becomes strong enough to get to el dente stage when cooking, otherwise it will be too soft. Place in bowl and cover with cloth and let stand 1 hour.
Divide dough into 4 pieces, then flatten each piece into rough rectangle. Set rollers of pasta machine on widest setting. Lightly dust dough and feed through machine. The dough will start to stretch. Continue changing setting to a less number. Repeat until dough is smooth and long.
Attach desired pasta blade to machine. Feed one end of a sheet into blades and catch strips from underneath machine before sheet goes completely through rollers. Gather pasta into mounds and place on baking sheet lined with parchment paper. Repeat with remaining dough. Let pasta dry 10 minutes prior to cooking. Can be stored in refrigerator for up to 1 day. Serves 4 to 6.
For cooking, in large pot of boiling well-salted water, cook pasta 2 to 2 1/2 minutes, (watch time carefully, do not overcook) stirring occasionally, until tender but still firm. Toss with your favourite sauce.