Fresh Egg Pasta

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This is an approximate amount of flour, do not mix it all with the eggs at once, start with a small amount.

Ingredients:

• 4 cups flour
• 4 jumbo eggs

Directions:

Mound the flour in the middle of a wooden board. Make a well in the center of the flour. Break the eggs right into the center of the well. Beat the eggs with a fork until they are completely incorporated.

Using the fork gradually start to pull in flour from the sides of the well, slowly incorporating the flour with the eggs. Mix in only as much flour as the eggs can absorb. You may not need all the flour. Once the dough starts to come together, begin kneading until smooth and elastic, using flour if the dough gets sticky.

Wrap the dough in plastic wrap to keep moist and let rest for about 30 minutes.

Use a pasta machine to turn the pieces in to sheets of pasta, cut to desired shape.

Serves 4-6 Send to friend Printer-friendly version