you will need - 2 1/2 cups all purpose flour ( i use whole wheat) - 3 large eggs - 1 teaspoon salt -
if using a food processor - place flour and salt in processor and pulse for 10-15 seconds. with processor on add in one egg at a time until the mixture forms a ball. if too dry add a bit of water. if too wet add flour 1 tablespoon at a time.
remove dough, pat out into a thick pancake sized patty and wrap in oiled plastic wrap. let is rest for 15 minutes minimum. i let mine rest for at least an hour.
once dough is rested - remove from wrap and cut into 4 equal parts. keep the parts wrapped as you work the others one by one.
take a 1/4 of the dough and roll it out to create a rectangle about 5" wide and 10" length.
set your pasta machine to the widest setting (my wide setting is 1). slowly send your dough through the machine three to four times at the widest setting. this kneads the dough and creates good texture.
note - you will find you will need to flour your dough as you move the pasta through - just rub a bit of flour to keep the dough from sticking to itself.
next turn the dial to the next widest setting (for me that is setting 2). run your pasta through. then move setting to 3 and run past through and then to setting 4 to run pasta through. I stop at setting 4 because i prefer this thickness for my pasta.
run the pasta one setting at a time until you reach the thickness you like. once you are at a thickness that you like you can then send the pasta through the pasta cutter of your choice. set your pasta out to dry for at least one hour - this again allows for flavor and tooth to build.
to cook - boil well salted water - drop in pasta - cook 3-4 minutes - drain and sauce or pesto or veggie it up! enjoy - you will not go back - it's sooooooooo easy and soooooo much better.
you can add chopped spinach, pepper, ground roasted red pepper, whatever you like in the early mixing stage if you wish to make specialty pasta. i suggest you try a plain version first to understand the moisture balance. one of my favorite add ins is pesto! home made of course.
i store my pasta in plastic containers in the fridge because i tend to eat what i make within a week. you may freeze it if you like for longer storage. i suggest you make what you will eat and always always make fresh if you are able.
tip - run the pasta slowly through - do not rush - this is the main reason hand cranked pasta makers are the way to go.