Fresh Pasta

1. 1

   Sift flour and salt into a large bowl. Make a well in the center. Break eggs into well then gradually mix flour into eggs. Press mixture into a ball and transfer to a floured work surface and knead for 10 mins, or until smooth and elastic.

2. 2

   Cut dough in 1/2. Roll each portion through a pasta machine on the thickest setting. Fold dough in 1/2 then roll through machine again. Repeat folding and rolling, adjusting setting on machine to become thinner with each roll. Dust dough with a little extra flour when necessary. Roll until 1mm thick, or to desired thickness. Cut into desired pasta shape.

No additional tips available.