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1
Place flour on a flat surface.
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2
Make a well in the centre of the flour.
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3
Pour lightly beaten eggs one at a time into the well.
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4
Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage).
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5
Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet.
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6
The dough should not stick to your hands or the working surface.
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7
Divide dough into three portions (Each portion will serve two people).
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8
For best results refrigerate the dough for at least 1 hour prior to shaping.
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9
If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm.
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10
Remove top sheet of baking paper and sprinkle the flattened dough with flour.
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11
Roll the flattened dough as if making a swiss roll.
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12
Cut the rolled dough into 5mm slices. (or desired width).
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13
Immediately unravel the spirals.
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14
Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes.
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15
If using a pasta machine follow the directions of the machine to form dough into desired shapes.
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16
Bring large saucepan of water to the boil.
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17
Add two teaspoons of salt to water.
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18
Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked.
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19
Serve with favourite pasta sauce.
