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1
Put flour on a pastry board and make awell in the center.
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2
Break the Large eggs into well; beat with a fork.
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3
Draw some flour from inner rim of well over Large eggs, beating constantly.
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4
Keep adding flour a little at a time till you have a soft dough.
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5
Put dough aside.
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6
With a pastry scraper, remove bits and pcs of dough attached to board.
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7
Lightly flour board and your hands.
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8
Knead dough 10 to 12 min, adding flour a little at a time till dough is smooth and pliable.
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9
Insert a finger into center of dough.
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10
If it comes out almost dry, dough is ready for pasta machine.
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11
If dough is sticky, knead it a little longer adding more flour.
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12
Cut an egg-size piece from dough.
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13
Wrap remaining dough in a cloth towel to prevent it from drying.
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14
Set rollers of pasta machine at their widest setting.
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15
Flatten small piece of dough, dust with flour and mix in half.
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16
Run it through pasta machine.
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17
Repeat this step 5 to 8 times till dough is smooth and not sticky.
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18
Change notch of pasta machine to the next setting and run dough through once without folding.
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19
Keep changing setting and working pasta sheet through machine till pasta reaches desired thickness.
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20
A good thickness for general use is about 1/16 inch.
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21
Sprinkle dough with flour between rollings if it is sticky.
