3 eggs (take them out about an hour before you start)
2 to 2 1/4 cups flour
- Pour the flour into a hill on the counter and make a well in the center.
- Break the eggs into the center of the hill.
- Beat the eggs with a fork.
- With the fork, gently add some flour into the well. Do not break the wall or the eggs will seep out.
- Quickly, use both hands and bring together the remaining flour and egg mixture.
- Mix until all of the flour is incorporated.
- The dough should feel moist but not sticky, add more flour if necessary.
- When it feels right, wrap it in plastic wrap.
- Clean your work surface.
- Unwrap the dough and begin kneading. Hold the dough with one hand while folding it over the fingers of the other hand.
- Use the heel of your palm to push the dough down and away from you. Continue until the dough is smooth.
- Wrap it in plastic wrap and let it rest for at least 20 minutes.
- Cut the dough into 6 pieces and wrap them individually in plastic wrap.
- Feed the dough into the pasta machine.
- Fold the dough in thirds, turn it so the folds are at the sides and run it through the machine again. Do this three or four times until it is very smooth.
- Lay the sheets on towels to dry, about 10 minutes.
- Use a knife to cut the pasta as desired, remember that it will expand when cooked.
- Let dry for about 5-10 minutes.
- Boil about 3 minutes (for fettuccine) depending on the type of pasta you have made. Homemade pasta cooks much faster than the box type.
- Toss with your favorite sauce.
