Egg Pasta

Directions

• Place flour in a bowl or in a heap on a table or board. 
• Create a well in the center and add the remaining ingredients to the well.
• Mix with a fork or hands starting with the ingredients in the middle and slowly working in the flour. Continue until the dough can be gathered into a ball.
• Knead for 5-7 minutes after the flour has all been incorporated. The dough should be smooth and elastic.
• Wrap in plastic or cover in a bowl. Allow dough to rest for 30 min or up to 2 hours on the counter or overnight in the fridge.
• Before you form the pasta, prepare a pot of water and place on the stove over medium-high heat and add salt.
• Cut the dough into 4-6 equal parts. Work with one piece at a time and keep the remaining pieces covered to prevent drying out.
• Flatten the dough with hands until it’s 1″ thick.
• Next, using a rolling pin or pasta machine roll until thin, dusting with flour as you roll so it doesn’t stick to the table/machine.
• Cut into desired pasta shape.
• Cook in boiling, salted water for 2-3 minutes.
• Remove the pasta using a spider ladle or pasta spoon and transfer directly to sauce.