Classic Egg Pasta

1.Wash hands with soap and warm water.

2.Place flour in bowl and whisk to aerate. Make a well in the center. Crack eggs and pour 2 tablespoons of water into center of well. With a fork, whisk eggs and water together. Then start to incorporate flour little by little around the edge until all of the flour is incorporated. Dough will be sticky and pliable. If not, add one tablespoon of water to dry section of dough in the bowl and press into wet side of dough.

3.Turn dough out onto a floured surface and knead until smooth and elastic, about five minutes. Press dough into a disk, wrap well in plastic wrap and let rest at room temperature for 30-60 minutes. (Note: At this point, the dough can be refrigerated for up to one day, or frozen for one to three months.)

4.After dough has rested, cut the dough in six equal pieces. Keep dough pieces covered with plastic to prevent them from drying out.

5.Keeping pieces lightly floured, roll each piece with a rolling pin or through a pasta machine at progressively thinner settings into sheets until reaching the desired thickness.

6.Cut sheets using the pasta machine attachment or cut by hand to desired size.

7.Flour pasta to prevent sticking and place in nests on a lightly floured baking sheet.

8.Cook immediately according to directions below or store in an airtight container or resealable bag in the refrigerator for up to two days. Pasta may be stored in the freezer for up to 3 months.

9.Bring a large pot of well-salted water to a boil. Cook pasta in batches in order to prevent dropping the temperature of the water too much. Return to a rapid boil. Cook the pasta, stirring occasionally, for 3 minutes or more, until al dente (when it is cooked through, but still has a good bite).