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1
Put 1-1/4 cups (300 ml) flour, eggs, and salt in the work bowl.
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2
Mix until dough forms a ball.
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3
Dough should not be wet.
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4
Add remaining flour if necessary using one tbsp at a time, and mix the dough for forty seconds, or until it dough is smooth.
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5
Wrap in plastic and let rest for thirty minutes.
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6
Cut dough into eight pieces on a well-floured surface.
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7
Keep the unworked pieces still wrapped in plastic.
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8
With a pasta machine or by hand, roll dough out and stretch each piece into a rectangle 1/16-inch thick, adding flour sparingly when necessary.
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9
Set the rollers to the widest setting.
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10
Lightly flour one piece of dough and put through rollers one time.
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11
Flour it lightly, fold dough into thirds, and put through the rollers a second time.
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12
Repeat the folding and rolling, lightly flouring the dough only when necessary, six or more times, or until the dough is very soft and smooth.
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13
Pull dough gently to stretch it as it comes out of the pasta machine.
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14
Reset the rollers for the next thinner setting.
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15
Lightly flour dough again but do not fold it.
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16
Put dough through the pasta machine again, repeating the process on each remaining setting until the dough is as thin as desired.
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17
Brush off any excess flour.
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18
Repeat the entire process with remaining pieces of dough.
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19
Let dough rest on towels until taut but not dry.
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20
Cut pasta on the noodle or vermicelli setting.
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21
Separate strands and let pasta dry completely, stretched out on towels or over a rack.
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22
Roll each piece into a rectangle as thin as desired, using flour when only necessary.
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23
Brush off excess flour with a soft pastry brush.
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24
Starting with a short end, roll up each piece of dough jelly-roll fashion and with a sharp knife cut it into 1/4-inch widths for noodles or 1/16-inch widths for vermicelli.
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25
Separate strands and let pasta dry completely, stretched out on towels or over a rack.
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26
In large kettle, bring six quarts of water to a boil with 2 tbsp (30 ml) of salt.
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27
Drop pasta in, and cook it for thirty seconds after the water returns to a boil, or until al dente (firm to bite).
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28
The pasta cooks very quickly if it is rolled thin and cooked fresh.
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29
Drain and serve it immediately.
