- 2 ¾ cups flour
- 4 eggs – the orange yolks are the best
- 4 Tbs. white wine
- pinch of salt
On a work surface, preferable wooden, build the flour in a mound and make a well in its center. Break the eggs into the well and then add in the wine and the salt. With a fork, lightly beat the eggs, then, in a circular motion, gradually incorporate flour from the sides of the well until combined. Then with the dough scraper lift up and press down, repeating as necessarily. With the heel of your hand, knead the dough pushing it down and away and turning it repeatedly using a dough scraper if it sticks and continuing until it is smooth and elastic, for at least 15 – 20 minutes. If it sticks to the surface or seems a little soft, sprinkle it with flour. Gather dough into ball, let rest covered.
If using a pasta machine. Divide in thirds, flour machine then, on thickest setting, run pasta dough through. Afterwards, fold it in thirds lengthwise, push, push, push fingertips in, then repeat twice more. Then turn machine down a notch and run dough through twice, then once at each setting until desired thickness.
If rolling by hand, flatten with your hand, then, with a flour dusted rolling pin, roll out to desired thickness. Loosely roll up the pasta around the rolling pin and unroll onto a flour-dusted kitchen towel, leaving it until dry to the touch, but still flexible, about 10 minutes. On the work surface, roll the pasta into a cylinder and, with a small sharp knife, cut crosswise into ribbons of desired width.
To cook, bring 5 quarts of water to a full rolling boil, add sea salt or kosher salt and then add the pasta and start timing as it returns to a boil, stir constantly. Fresh pasta only takes 2 – 4 minutes after returning to a boil, dried 8 – 12 minutes.