Fresh Italian Egg Pasta

Directions

1. 1
   I learned to make this from my friend Gino in Florence, Italy.
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   Of course, in his little kitchen, food was made with bowls, and spoons, and our hands.
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   A Kitchenaid?
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   No!
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   I happen to have a Kitchenaid, and while it works in much the same way, youll appreciate the time it saves for this recipe.
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   Dont be afraid to make it by hand thoughit just requires a little more time (and patience).
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   I am giving you instructions for both methods.
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   Make this pasta in the morning, so that it has a good 3 hours, or even half the day to dry out.
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   Start by putting the flour and salt into the mixing bowl.
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    Stir to combine.
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    Make a well in the center.
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    If you are using your Kitchenaid, attach the dough hook, and make sure you lock the bowl down.
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    In a small bowl, whisk the eggs.
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    Add them to the well in the flour.
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    If using a Kitchenaid, mix ingredients as follows: Speed 1 for 1 minute, then Speed 2 for 3 minutes, then Speed 3 for 2 minutes, or until the dough comes together Transfer dough to a floured board, and knead with floured hands until it is smooth and silky.
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    Flour the top, flatten to a 1/2 thick disk, and then let it rest for 30 minutes.
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    By hand: With a fork, slowly start stirring the eggs into the middle of the well in the dry ingredients, slowly grabbing more flour from the inside of the well as you go.
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    Keep doing this until it gets too hard to do with the fork.
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    Transfer to a floured board, and knead until it comes together into a ball.
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    Continue kneading until it is smooth and silky.
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    Flour the top, flatten to a 1/2 thick disk, and then let it rest for 30 minutes.
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    Cut the disk into 12 pieces, and then roll each one out to about 1/8 thickness.
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    Lightly flour a cookie sheet, place the flattened dough on the sheet.
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    (You will need 2-3 sheets to do this, or a nice big counter).
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    Flour the top of each piece, and then let it sit uncovered until you are ready to boil itat least 3 hours, but more is okay too.
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    When your sauce is 30 minutes out from being done, bring a large pot of water to a boil.
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    Stack the pieces of dough in 2-3 piece stacks, and then cut into random shapes or strips.
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    You can go crazy here.
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    Sometimes I cut them very thin, and sometimes, as you can see in the photo, I give them a very large, rough cut.
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    When the water gets to a boil, add the pasta.
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    Stir, and then let it boil uncovered for 6 minutes.
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    Drain, and serve immediately with a sauce.