Egg Pasta by Hand

Directions

1. 1
   ["Place flour on a clean surface make a well like a volcano break eggs into well, add a pinch of salt.", "beat eggs with a fork incorporating flour as you mix, as mixture thickens use your hands.", "get as much flour into the eggs as you can until it forms a mass or clings together in a ball.", "it will still be lumpy but should not be sticky add a little more flour and work in if it is sticky.", "set dough aside and clean your workspace.", "lightly four the surface and knead the dough, push it away and streach it and fold it back over itself and go again continue for 10 minutes.", "for more than 2 eggs divide dough in half.", "pat into a disc and begin rolling with a floured pin.", "roll from the center and rotate a quarter turn to keep it a circle and roll out to 1/8th inch.", "it will need to get paper thin at this point so the following technique is used.", "guide the dough onto the pin and roll it up on the pin and streaching it sideways with your hands.", "roll dough back and forth several times streching the dough sideways each time.", "angle the pin away from you and start again from a flat sheet, keep floured if sticking for no more than 8-10 minutes.", "the dough should be paper thin at this point and almost transparent.", "if making noodles like fettuccine lay a clean dish towel on a table near the edge and unroll the pasta on it letting about a third of the pasta sheet hang off rotate every 10 minutes do not let it overdry about 25-30 depending on your humidity.", "to cut fettuccine like noodles roll dough to lay flat about 4 inches wide and cut tagliolini in 1/8 inch fettuccine is 1/6 and tagliatelle is 1/4 inch.", "open and dry for 5 minutes before cooking.", "for lasagne do not fold or dry cut rectangles 5\"X 3 1/2\"" pappardelle are large noodles cut with a fluted pastry wheel about 3/4 inch wide.""