| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
3 cups unbleached all-purpose flour plus additional for dusting4 large eggs, lightly beaten1 teaspoon salt2 to 3 tablespoons waterSpecial equipment: a pasta machineTo make dough by hand:Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier.
Directions
- Roll pasta:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
- Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet crosswise in half. Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry.)
- Roll out remaining pieces of dough in the same manner.
- *Cooks' notes: · Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. · Fresh-cut pasta sheets can be chilled in large sealed plastic bags up to 12 hours.