Pasta Dough

All Purpose Flour 2 cups

Eggs 5 Each

Kosher Salt 1 Teaspoon

Optional: Olive Oil 1 Tablespoon

1. Sift together dry ingredients.
2. Make a well in the center of the flour blend.
3. There and in your eggs, and optional olive oil.
4. Slowly mix together until the dough starts to form.
5. Begin to slowly knead together until the dough is stiff and smooth.
6. Use extra flour while kneading to prevent any sticking.
7. Do not fear, if the dough seems too stiff. When you are done you want to let it rest about 15 minutes. This allows the dough to relax before rolling and shaping.
8. When your dough is ready bust out the pasta machine. Make sure then dough is thin when rolled. If you have to hand roll this will take some time. Let rest in between rolling and cutting. This action allows the gluten to relax and not bounce back.
9. Feel free to have fun with you shapes and uses. No matter how you make it the boiling point is less than your normal boxed pasta. You want to heat water until boiling, place in pasta, bring back to a boil, and bring let it roll for 2 minutes. This will make the pasta al dente (just done), cooked but still a little firm.