Ingredients

4 large eggs

3 1/2 Cups (830 mL) sifted all-purpose flour

1 tbs (15 mL) water

1 tsp (2 mL) salt

Preparation

Break eggs into a glass measuring cup. Check to see that eggs measure 7/8 cup (207 mL). If less than 7/8 cup (207 mL), add water, 1 tsp (2 mL) at a time, until measurement is reached.

Place flour and salt in stand mixer bowl.

Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and 1 tbs (15 ML) water.

Mix for 30 seconds. Stop mixer and exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.

Remove mixture from bowl and place on clean surface.

Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.

Form walnut-sized pieces and extrude pasta into desired shape.

Separate and dry as desired, then follow cooking instructions

Add 2 tsp (10 mL) salt to 6 qt (5.7 L) boiling water.

Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander.

• Dry pasta – 7 minutes • Fresh pasta – 2–5 minutes depending on thickness of noodles