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1
Mix eggs.
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2
Put flour on a board.
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3
Create a well in the middle of the flour.
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4
Mix eggs gradually into flour.
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5
Turn on to a board and knead 7-8 minutes.
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6
(If using a food processor, mix eggs then add some flour.
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7
Pulse machine.
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8
When dough is soft and sticky take and put on a board.
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9
Knead 3-4 minutes.)
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10
Poke dough with your finger, if it comes out-but a little moist-okay.
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11
If the dough is sticky knead some more.
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12
Let dough rest.
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13
Cut dough in half (cover second half with saran wrap) flatten and dust with flour.
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14
Put through pasta maker.
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15
Widest setting first.
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16
(When dough is smooth, not sticky smaller setting.)
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17
Fold over each time put in machines.
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18
(May not need the last notch.)
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19
Cover with plastic until ready to use.
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20
Cut out the noodles: Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine.
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21
Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs.
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22
Let strips dry 30 minutes.
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23
To make bowties: Make a rectangle and scrunch in the center.
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24
To make tortelloni: Cut pasta into squares (Use a pastry cutter).
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25
Put in filling.
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26
Fold on the diagonal and press closed.
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27
Fold corners together.
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28
To make ravioli: Make a long rectangle.
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29
Space drops of filling on half of the dough.
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30
Fold over dough.
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31
Cut and seal.
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32
To make raviollini: Use a cookie cutter to make a round, scalloped edge.
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33
Fold over.
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34
For colored pasta add spinach (green), tomato paste (red) saffron-mixed into the eggs (yellow), a little purred carrots (orange).
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35
The flavored is the same the color is the only thing that changes.
