Pasta

When making pasta it seems if the ratio of eggs to flour changes each time it is made depending on the slight size difference in the eggs and the moisture in the flour. As a rule I usually add slightly more than 3/4 of a cup of flour to each large or extra large egg. The finished dough should be slightly moist and very elastic, but not sticky. It is better for you mixture to be too wet as it is easier to add more flour than moisture. Try making the dough a couple times in small batches and you will quickly find how moist you can keep the dough, while still being able to shape and cut it without it sticking.

Begin by forming a well of flour on a clean surface.
Add eggs to the center of the well.
Whip eggs with a fork.
Slowly begin to add flour from the walls into the well. Mix with eggs and then add a little more flour from the walls. Continue until all eggs and flour is combined. I usually use my hands near the end to combine the eggs and flour.
Mix until ingredients are mixed. The dough should be slightly wet and very elastic but not sticky. If the dough is too wet add more flour. If it is too dry add a couple drops of water. Remember at this point it is better to be too wet rather than too dry.
Knead the pasta for at least 10 minutes. 15 minutes is the best. Use a little flour on the work surface to keep the pasta from sticking, but not too much or the pasta will be too dry.
Put the pasta in a bowl. Cover it with a smaller bowl. Put it in the refrigerator and let the dough rest for a half an hour. (This step can be skipped if you are in a rush.)

Proceed to Shaping

Dough