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1
Combine flour and 1 tablespoon salt on a counter, making a well in the middle.
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2
Break eggs into well, and beat them with a fork, gradually incorporating a little flour.
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3
When mixture becomes too hard to stir with fork, use your hands.
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4
When all the flour has been mixed in, knead dough, pushing it against counter, and folding it repeatedly until it is quite stiff and not at all sticky.
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5
Sprinkle with a little reserved flour.
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6
Clean your hands.
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7
Cover dough with plastic wrap or a cloth, and let it rest for about a half-hour.
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8
You can refrigerate dough, wrapped in plastic, for up to 24 hours.
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9
Meanwhile, make fillings for cannelloni (see recipe).
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10
When ready to proceed, sprinkle counter with flour.
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11
Cut off about a third of dough.
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12
Wrap the rest in plastic or cloth while you work.
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13
Roll dough lightly in flour, using your hands to flatten it into a rectangle about the width of your pasta machine.
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14
Set machine to its thickest setting, and crank dough through.
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15
If it sticks, dust with more flour.
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16
Repeat.
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17
Set machine to its next thinnest setting, and push dough through, adding flour again if pasta sticks.
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18
Repeat.
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19
Continue to work down the settings on machine.
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20
If dough tears badly, bunch it together, and start again.
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21
Add flour as you need, but only in small amounts.
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22
Pass dough through machine's thinnest setting.
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23
(If pasta tears, stop at the second thinnest setting.)
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24
Flour pasta lightly, then cover, and set aside.
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25
Repeat with remaining dough.
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26
Set a large pot of water to a boil, and salt it.
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27
Cut dough into 8 rectangles about 6 by 8 inches each.
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28
(You may have leftover dough.)
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29
Boil these sheets a couple at a time for about 2 minutes, or until tender.
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30
Reserve 1 cup of cooking liquid for cannelloni recipe.
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31
Remove sheets with a slotted spoon.
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32
Drop them into a bowl of ice water.
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33
Remove from ice water and drain.
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34
Spread on a baking sheet.
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35
Drizzle with oil to prevent sticking.
