If you have never had fresh pasta then you are in for a treat! It is difficult to describe just how tender and delicious it is. For this recipe, four hands are better than two!

ingredients and materials:

about 2 1/2 cups all-purpose unbleached flour
4 large eggs
clean flat surface
pasta machine

One

Pour the flour into a bowl or directly on the work surface. Make a crater in the center and break in the eggs. Beat the eggs and then gradually begin to incorporate the flour. When the dough begins to form a ball and becomes firm, lift it out of the flour and start kneading it with your fingertips. If the dough is too sticky add some flour from the reserve, if it is too dry, wet your hands and work the dough until it is moist. Cover the dough with an inverted bowl and let it stand for at least 30 minutes or up to two hours.

Two

Divide the dough into fourths. While working with one fourth keep the others covered.

Three

Following the manufacturer's directions set the rollers of the pasta machine on the widest setting. Flatten the dough into an oval and guide it through the rollers. This is where four hands comes in handy!

Four

Fold the dough into thirds and pass it through the widest setting again. Repeat this process 5 or 6 times. If the dough sticks dust it lightly with flour. Move the dial to the next notch and pass the dough through. DO NOT FOLD. Continue decreasing the width of the rollers until you have passed it through the thinnest setting.

Five

If you wish to cut the dough into strips add the proper attachment and pass the dough through in the same manner as above. Place the finished pasta on kitchen towels sprinkled with flour. Add to 2 quarts of boiling and salted water. Because the dough is so fresh it cooks almost immediately.