Homemade pasta

Mix the flour and eggs together, mix through, you need a
dry dough; otherwise it will stick to the pasta machine. If the mixture
is too dry, add a little water.
Knead well, roll into a ball and cover
with cling wrap, let rest in the fridge for at least an hour.
Break one third of the ball and roll out into a flat sheet.
Put through
the thickest setting on the pasta machine, do that about 7 times,
then once on each lower setting up to the thickness you would like your
pasta to be.
Cut your pasta to the required shape, using either the pasta machine or a knife.
Fresh pasta will cook slightly quicker than dry pasta, so keep an eye on it.

For more of What’s cooking‘s recipes click here.