Homemade Pasta

Instructions

1. Mound flour on a clean counter and create a well in the center to house the eggs. Make sure the hole is big enough to keep all the eggs in without spilling.
2. Pour all ingredients into the well and using your fingers start to break up the yolks mixing the ingredients together.
3. Then start to mix in the flour using a circular motion, keeping the wet ingredients in the well. Continue until you start to get a paste that is too thick to stir and begin to form it into a ball, scraping with a pastry scraper when you need to keep the dough together and not sticking to the counter.
4. Start the process of kneading now, you can’t over knead this dough. Don’t fold over as you would bread but knead it bit by bit, kneading the dough with the heel of your hand.
5. Reforming into a ball each time. You need to continue until the dough reaches a silky smooth consistency. This may take 15-20 min. It also needs to snap back when pinched.
6. Once you have reached this point you can knead for another 5 min.
7. Now wrap in plastic wrap and let rest for an hour or up to one day in the refrigerator.
8. Slice off about a quarter of the dough and flatten it out on the counter with the palm of your hand and begin rolling it through the pasta maker on the widest setting.
9. Then sprinkle with flour fold in half and put the pasta through again. Repeating another 3-4 times, sprinkling with flour each time.
10. Continue to put the pasta through the machine adjusting for a thinner and thinner setting, until you have reached your desired thickness.
11. Roll the pasta through the desired cutter and cut pasta in half.
12. Layout on a slightly damp tea towel and repeat the process with the remaining dough.
13. Fill a large pot with water and season with salt and a Tbsp. olive oil and bring to a boil.
14. Put in pasta and cook to al dente, 6-8 min. Enjoy with your favorite sauce.