Egg-Based Pasta Dough

• Place the flour in the middle of the board and make a circular well in the center. Like a volcano.
• Crack the eggs in the middle of the circle.
• Gently whisk eggs with a fork.
• Adding the flour from the edge little by little, until the mixture becomes thick.
• Sweep the remaining flour on top of the mixture and incorporate everything with the fork.
• Knead the dough on a floured surface until smooth and elastic, taking 5 minutes approx. Add more flour if necessary to keep it from sticking to your hands or the board.
• Press a fingerprint to see if the dough is ready; it should bounce back. If not, keep kneading.

TIPS: While kneading, use the palm of your hand to push the dough away from you. Stretching it and pulling it back towards you, gather it back into a ball shape. (Fold, Press, and Roll) Repeat until the dough is silky smooth. The more you knead pasta, the better texture it will have! So remember, kneading will make a difference. When you knead, use only semolina for added texture.

• Shape your pasta dough into a ball and wrap it tightly with plastic wrap.
• Place in the fridge and let it rest for a minimum of 30 minutes, up to 1 day in advance if wrapped tightly.

Rolling out the dough

• Dust your board and flatten your dough to rectangle to fit inside the pasta machine.
• Pass your dough on the thickest setting. Once, fold the dough in thirds to be rectangular. Pass it through again on #6 thickness. Make sure to dust your dough lightly with flour between each number set.
• Proceed to #5, #4, and finally to #3 – settings without doing the fold again to make it gradually thinner.
• Lay a sheet of pasta on your work table.
• Depending on the shape and type of dish you are making. The options are yours to choose from. pasta on your work table. Examples: Spaghetti, Tagliatelle, and Ravioli.

  Using a Manual Pasta Cutter, Traditional Chitarra or Ravioli Press, the options are endless for the shapes you can create. Importantly, don't forget to flour your dough after it has been shaped!