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1
On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound.
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2
Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour.
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3
With the fork, beat the eggs together.
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4
Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs.
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5
As you mix the flour with the beaten eggs, it will begin to form a doughy mass.
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6
Work this mass using your fingers until it begins to lose its moist and sticky character.
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7
When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again.
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8
The kneading stage should take about 10 minutes by hand.
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9
After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting.
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10
A manual pasta machine works wonders at this stage.
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11
Cut the ball of dough into three equal pieces.
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12
Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine.
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13
Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through.
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14
As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece.
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15
Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out.
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16
When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner.
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17
Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces.
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18
As each is rolled thinner set it aside and continue onto the next.
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19
As you return to the first piece of dough, set the cylinders one setting closer.
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20
Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
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21
As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface.
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22
When they are all rolled out you are ready to cut the pasta into the desired shape.
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23
They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
