3 Extra Large Eggs
2 Cups All-Purpose Flour
Mound the flour onto a large board, making a hollow in the center. Break the eggs one at a time,
mixing the egg into the flour with a fork. Once all the eggs have been incorporated into the flour,
begin to knead with your hands until the dough is stiff and elastic. Cover with plastic wrap and let
sit 30 minutes before using.
To roll by hand, flatten your dough ball into a disc shape, and on a lightly floured surface,
begin to roll back and forth with your rolling pin, exerting a fair amount of pressure.
from different angles to obtain a rectangle type of shape. Dusting with flour as needed to prevent sticking,
turn the dough over a few times while rolling. Continue in this fashion, reducing the pressure exerted on the
dough as it begins to thin. Once it has reached the desired thickness, dust lightly with flour.
To cut into fettuccine or tagliarini, begin rolling the dough away from you by hand into a fairly firm tube.
Using a sharp knife, cut into the desired shape, either fettuccine or tagliarini. Unroll the pasta as soon
as they are cut, and hang on pasta dryer or twirl into small nests to dry.
Remember, fresh pasta cooks very quickly. To cook your pasta, drop into boiling, salted water and
watch it carefully. If your pasta has been made within the last hour, it could take less than 1 minute
to cook! The longer it was left to dry, the longer it will take to cook. Test it frequently to prevent
overcooking. Your pasta is now ready to be topped with your favorite sauce.
(see next card)