Makes 1 1/4 pounds dough
Ingredients
- 14 oz (3 cups) all-purpose or tipo 00 flour
- 4 large eggs
Directions
- Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
- Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick.
Tagliatelle: Cut the sheets into pieces about 10 inches long and then into 1/4-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.
Fettuccine: Cut the sheets into pieces about 10 inches long and then into 3/8-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.
Pappardelle: Cut the sheets into pieces about 8 inches long and then into 1-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.
