- 2 cups flour plus
- ½ cup reserved
- 3 large eggs
- In a large bowl, measure the 2 cups of flour and create a well.
- Break three eggs into a small bowl, making sure that no bits of egg shell are included.
- Pour the eggs into the well in the flour.
- With a fork, carefully pull the flour from the walls into the center, gradually mixing the flour and egg.
- When the mixture becomes less of a sticky mess, knead the mixture into a ball. Knead until well mixed and firm but not sticky. Divide the dough into 6 small balls, about the size of a large golf ball.
- Start your pasta machine on the rollers farthest apart. Run the pieces through the rollers, about six times on the widest section, folding the pasta top to bottom or sided to side to achieve a long sheet slightly narrower than the machine rollers. Continue to roll the sheets through the rollers with ever diminishing settings until you achieve the thickness you wish- usually the smallest or second smallest setting.
- Pile loosely on wax paper until you are ready to throw it into the pot.
- Cook pasta for about 4 minutes, when it floats to the top it is finished.
Each pasta ball makes approximately 1 cup of spaghetti noodles, 15 tortelloni (made from 2-inch rounds), or 2 lasagna noodles. To reduce recipe use 2/3 cup flour with 1 egg (makes 2 pasta balls) or 1 1/3 cups flour with 2 eggs (makes 4 pasta balls).
Equipment needed: Large mixing bowl, Small mixing bowl, Fork, Measuring cups and spoons, Pasta machine, Colander.