Ingredients
- 3 1/2 cups all purpose flour (King Arthur brand is preferable)
- 4 extra large or 5 large eggs
Preparation
Step 1
Mound the flour in the center of large wooden cutting board. Make a well in the middle and add the beaten eggs. Start to incorporate the eggs into the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. If it's too dry, you can add a little water at a time.
Start kneading the dough with both hands, primarily using your palms. Add more flour, in 1/2 c. increments if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remember to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temp. Roll and form as desired.
Note: Do not skip the kneading or resting portion, it is essential for a light pasta.