2 c. all-purpose flour
2 lg. eggs
3-6 tbsp. water
Additional flour for kneading, rolling and cutting

Put flour on a work surface and make a deep well in the center. Break eggs into the well. With a fork, beat eggs lightly and stir in 2 tablespoons of the water. Using a circular motion, begin to draw flour from sides of well. Add 1 more tablespoon of water and continue mixing until flour is moistened. Add more water, 1 tablespoon at a time, if necessary. When dough is stiff, use hands to finish mixing.

On a clean and lightly floured surface, knead dough for 4-5 minutes, until dough is no longer sticky, before using machine. Sprinkle dough with flour, if needed. (If you plan to use rolling pin, knead by hand for 10 minutes, or until smooth and elastic.) Cover and let dough rest for 20 minutes.

With pasta machine or by hand, roll out 1/4 of the dough at a time to desired thinness. Keep unrolled portion covered. When all dough is rolled, cut strips into desired shapes by machine or by hand. Machine rolled dough yields about 4 cups medium-wide, cooked noodles, or about 32 pieces lasagne or cannelloni.

NO EGG FRESH PASTA:

3 c. semolina flour
2 tbsp. olive oil
1 c. warm water

Mix together following directions given above.