Fresh Egg Pasta (Made Using a Pasta Machine)

Making homemade pasta may sound daunting, but it's actually very easy once you get the hang of it, and it is well worth the effort. After the first few times, you may well come to the conclusion that's actually less of a pain to throw together a batch than to run out to the supermarket to buy dried pasta. It's very important to let the dough rest for 45 minutes or so before you roll it out – if you don't, the pasta may be tough. If it springs back when you touch it, it’s ready to roll.

You don't need fancy equipment; we make ours on an old-fashioned, 6-inch Atlas pasta machine — the kind you can pick up at for $30 to $50. (Lots of people use a stand mixer with a pasta attachment, but we;ve never tried that, as we enjoy rolling out pasta using the Atlas and have never been moved to purchase a stand mixer. But that’s a whole 'nother story.) When you're first starting out, it's helpful to have someone to catch the dough as it comes out of the pasta machine, as you'll be cranking with one hand and feeding dough in with the other. When you're more experienced you'll be able to do it all yourself.

If you want to make fresh pasta without using a pasta machine — instead rolling out the dough with a rolling pin — use this recipe (same ingredients, different technique).

Makes enough pasta to serve 5 or 6 as a main course or 8 to 10 as a middle course.

Ingredients

Just over 12 ounces, about 2 3/4 cups (350 grams) 00 flour or unbleached all-purpose flour, plus additional for dusting

4 large eggs