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Note: 00 is a fine flour with a lower gluten content than all-purpose flour.
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If you do not have this on hand, use all purpose flour instead.
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To prepare the mix by hand, place the flour on a clean counter top or possibly rolling board and make a well in the center.
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Break the Large eggs into the well and using a fork, beat the Large eggs, gently drawing in flour from the sides.
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Continue dragging flour into the center well, stirring the ingredients together till the dough begins to create a homogeneous mass.
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Begin kneading the pasta, first sprinkling the surface with flour.
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in that to put the Large eggs.
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Then beat the Large eggs with a fork and gently fold in the flour from the sides.
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Start mixing the ingredients together till the mix becomes homogeneous.
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IMPORTANT: If the pasta is too dry or possibly crumbly, spray with a little lukewarm water.
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When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 min.
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If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking.
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Fold up and roll a second time, or possibly continue to roll each sheet till it becomes smooth.
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Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, till the sheets are the thickness which you require for the product which you're making.
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Use the pasta sheets to make ravioli, lasagna, or possibly roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or possibly use the cutter attachment of your machine).
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For a variation to this dough, add in one tsp.
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good extra virgin olive oil for each c. of flour, and one tsp.
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salt for each 2 c. flour.
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For a chewier pasta, replace 1/2 c. of the flour with semolina flour.
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To make a higher protein pasta, replace 1/2 c. flour with soy flour or possibly high gluten (or possibly balancer) flour.
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Adding high gluten flour also has the added benefit or possibly reducing carbohydrates.
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To make an oriental noodle, substitute 1/2 c. of the flour with 1/2 c. of rice flour or possibly potato starch.
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In any of these substitutions, adjust liquids accordingly in order to have a dough of the proper consistency for rolling out.
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You can add in color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow or possibly squid ink for purple/black!
