Homemade Pasta

The measurements depend on the eggs you use, so pile up 2 cups of flour (you won't use it all) and make a well. Add 2 raw eggs, scrambled, to the center of the well.

Go get a grannie or watch a video online, this is like kneading dough for the first time: reading about it will not do justice to the act.

Please Sparkmail me for help if you want to try this on your own!

From here you're going to need very careful instruction and maybe an Italian grandmother. Start mixing it around until it forms a solid, adding the flour only a little at a time. It's okay if the mix spills everywhere so long a you scoop it back to the middle.

The consistency you are looking for is tough bread BUT not brittle. If it breaks every time you fold it, then it is too brittle. If it sticks to absolutely everything then it is too wet (wetness can be fixed with a little salt or a bit more flour; brittleness can only sometimes be fixed by very small additions of water).

Roll it as thin as you humanly can, and then stretch it through a machine a billion times, folding it occasionally (sorry, you are really going to need to get this information in real life or watch a video).

Fresh pasta doesn't need to be dried, and it boils faster than storebought.

Serving Size: Makes 3 servings of tagliatelle