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1
Place flour in large glass bowl and form a well in the middle.
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2
Place remaining ingredients in well.
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3
With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
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4
Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
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5
Form into a ball and let sit, covered, for 1/2 an hour to an hour.
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6
Cut into manageable pieces to fit into pasta machine.
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7
Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
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8
Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
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9
Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
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10
Store dried pasta in sealed plastic bags or containers.
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11
Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.
