I love making fresh pasta. It's a really fun thing to do with a small group of friends or family and kids enjoy it too. There's something magical about turning flour and water and eggs into noodles. And if you haven't tasted freshly made pasta, you're in for a treat. It bears little resemblance to reconstituted dried pasta. By the way, the pasta cooks in 3 or 4 minutes at most. Don't overcook it.
To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water
To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
This is the classic Italian way: Place the flour on a large floured surface. Make a well in the center. Break the eggs into the well. Add the salt, oil, and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes.
This is the non-traditional way in the food processor. Start by adding all the dry ingredients and pulse a few times to mix. Then add the wet ingredients and process until the dough comes together in a ball. Don't overwork the dough in the food processor. It shouldn't take more than 30-45 seconds. The dough should be a little sticky, but not wet. If it's too dry, add a little more water. If too wet, work more flour into the dough when kneading. Kneed and let rest as above.
I use a manual pasta machine to roll and cut the pasta. They cost about $50 and last forever. You can also get an electric attachment for your stand mixer that works fine.