• 2 cups of unbleached all purpose flour

• 1/2 tsp of fine salt

• 3 eggs 

Serves: 2

Prep Time: 1h 20min

Cook Time: 5min

DIRECTIONS

Mix the flour and salt well before creating a well in the middle of the flour inside a large bowl, or on the counter top.

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Add eggs and gently beat, adding more flour into the centre with every round. When it becomes a shaggy dough, dump out on to counter top, if not already. 

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Knead until flour has been absorbed and dough is an even colour. Add a tsp of water or flour if dough is too dry or too wet. 

Then knead for 10 minutes or until dough is visibly smoother.  Setting a timer for this step is recommended as fully kneading the dough is important.  When dough is smooth, cover tightly with plastic wrap and allow to rest for 45minutes. 

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When finished resting divide into 4 portions. Wrap 3 back up tightly in plastic and set aside. Beginning rolling out dough with first portion. 

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FOR HAND CUT PASTA

Using a rolling pin or a clean wine bottle, roll out dough to make sheets that are 1/8" tall or as thin as your thumb nail.

When rolled out and even, lightly fold in half, and then in half again on the short side of the sheet. With a sharp knife slice pasta into whatever thickness you'd like. (fettuccine, tagliatelle, pappardelle)

When sliced, toss pasta generously in flour before placing in little piles on a baking sheet. Cook in salted boiling water for 3-4 minutes or until al dente. 

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FOR MACHINE CUT PASTA

Using a pasta machine, roll out dough into sheets running it through 3-4 times per level. Between roles, fold dough over into thirds and run the non folded edge through first, this makes for an even dough.

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When dough is running through smoothly at the thinnest level, put through pasta cutter. Toss pasta generously in flour to prevent from sticking. Cook in salted boiling water for 3-4 minutes or until al dente.