|Mix the eggs a bit with your fingers, then start mixing in the flour from around the edges of the eggs. A bench knife is handy for keeping the well from getting too big.|
|After the dough has rested, divide it into three or four balls and roll out one of them so it's flattish enough to feed into the pasta machine on the widest roller setting. Keep the rest of the dough covered up.|
Run the dough through six to eight times on the widest setting, folding it in half or thirds after each time. It will start feeling quite silky and smooth. Then start dialing down the rollers and run the dough through a couple of times on each setting.
Eventually, you will end up with a long, very thin sheet of pasta. Can you imagine trying to get it that thin by hand?
|You may need to improvise a place to hang your pasta to dry (especially in a damp climate; you don't want the stuff to stick to the cutters). The microwave door will do in a pinch.|
The Sergeant made a hearty mushroom-based pasta sauce, so I opted for the sturdier fettuccine noodles. Since I was cooking them right away, I didn't hang them up to dry.
Fresh pasta takes only a couple of minutes to cook, so make sure your pasta and other dinner items are ready before you put the noodles in the water.