How to make fresh pasta dough

What you will need:
2 cups all-purpose flour
3 large eggs
1 teaspoon salt

Steps to yummy goodness:

  1. On a clean work surface, place your flour into a little pile and make a well in the center.
  2. Place the eggs and salt into the center of the flour. Whisk the eggs using a fork, taking care to disturb the flour as little as possible.
  3. Slowly incorporate the flour, a little bit at a time.

    Once all of the ingredients are mixed together, use your hands to blend everything together. You should be able to form the dough into a ball.

  4. Knead the dough until smooth, about 7 minutes. Cut the dough into 4 equal-sized balls. Cover the dough with a towel, and let rest for at 15-30 minutes.
  5. To roll out the dough, first flatten the ball out with the palm of your hand, until it’s about 1/2″ thick. Use the pasta roller set to it’s widest setting, and feed the dough into the slot. Repeat this process, decreasing the width on the slot each time. Continue until the pasta is as thin as you’d like. The pasta roller will also cut your pasta easily and quickly. My machine has two different size options, the one pictured above being the widest option. To cut the pasta, you simply move the hand-crank to the “cutting” side and feed the pasta through.
  6. If you do not have a pasta roller, use a rolling pin to flatten out the dough. It can be cut with a pizza cutter, but I find it rather difficult to make the noodles uniform in shape. If you are using the rolling pin method, I would suggest making ravioli with your dough. Just roll out thin sheet of pasta dough, place 1 teaspoon of filling about 1″-2″ apart, brush an egg wash around the filling, top with another sheet of pasta, press the edges to seal, and cut out your ravioli.

* Side Note*
Fresh pasta cooks much faster than dried pasta! It will be done cooking in about 1-3 minutes.