4 room temperature eggs
2 1/2 c. Flour (400 g)
Time: about 45 minutes
Notes: This makes enough for one lasagne recipe. If cutting for another pasta dish, this makes about 8 servings. Use 100g of flour for every 1 large egg.
Add flour to a bowl and make a well in the center. Break eggs into the well and begin whisking the flour and eggs together, pulling the flour from the sides. Once mixed together, dump dough onto a well floured surface and begin kneading. Knead until the pasta dough is smooth, elastic and slightly tacky.
Form dough into a ball and cover. Rest the dough for 20 minutes. Once rested, cut dough into 8 equal sections. Bring a large pot of water to a boil. The following are directions for rolling the pasta in a pasta machine.
Flatten the section to fit in the machine. Roll through on setting 0 and then fold dough in thirds and roll through again. Repeat this about 10 times. Flour each side before stretching
Begin rolling the dough to the proper thickness. Lasagne requires thickness at setting 5. Fettucine requires thickness at setting 5. Tagiolini requires thickness at setting 6. Once at the proper thickness, lay flat on a kitchen towel.
Repeat steps 1-2 for each remaining section.
Before cutting, flour both sides of the sheet. Cut the pasta in the appropriate rolls. Spin fast enough to catch and cut the pasta sheets. Grab the cut pasta and lay flat on a kitchen towel or hang on a stick to dry.
Lasagne Pasta Sheets:
Boil each sheet for about 1 minute. Blanche sheets in an ice bath and rinse in cold water. Lay flat on a kitchen towel until needed.
Cut Pasta:
Boil noodles for about 1 minute. Drain and serve with a desired sauce.