Making pasta is very easy but if you have a manual crank machine like I do, it takes some muscle. Try it some time. You can’t beat the taste of fresh pasta.

Pasta dough
4 eggs
2-1/4 cup flour

Knead for 5 minutes by hand or with stand mixer. Shape into round disk and wrap in plastic. Refrigerate for 15 minutes. When you’re ready to make the pasta, cut off small pieces of dough and roll out on a well floured table, keeping the rest of the dough in the refrigerator. Run the dough piece through your pasta machine starting at #6, fold in half and run through at #5. I jump to #3 after that. #3 should be thin enough. In between running it through the machine, you must dust both sides of dough with flour or you’ll have a sticky mess. So dust with flour liberally. Once you have run it through on #3, you are ready to use the spaghetti or linguine setting. Hang your pasta to dry for a bit. Some recipes say you can cook the pasta as soon as you cut it but I find it can turn into a ball of gunky dough in the cooking process. Dry it out for a few hours. Remember, when cooking fresh homemade pasta, it only takes a few minutes to boil and it’s done.  Serve with your favorite sauce. Mangiare!!