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- 3 ½ cups all purpose flour
- 1 tsp salt
- 4 eggs
- 1 tbs water, plus as needed
Add your flour and salt to a large bowl, mix, then make a well in your flour (in other words, make a hole in the center of the flour). Add your eggs to the well and stir. Add your water then continue to stir. Mix and get in there with your fingers until all your water is absorbed. Kneed for about 30 seconds (you don't want to over work it). Let your dough sit for at least 30 minutes, but preferably several hours. If you are going to let it set for more than an hour, cover it in plastic wrap and set it in the fridge.
If you have a pasta machine, flour your machine and roll your dough through the widest setting. If not using a machine, you can use a rolling pin. Fold it in half, then run it through again. Now you will roll it to your preferred thickness, without folding the dough again. If going for thick pasta, two time through the machine at a medium-thick setting will do ya. When using the machine you want to get progressively thinner so you don't jam your machine. From medium thick, you will bring it down to medium to medium thin, which is good for something like ravioli. You don't want pasta to be too thin if you are going to stuff it. Remember, when you boil your pasta, it will thicken, so make it thinner than you think you will want. You can either boil it at this point, which will make it only take about 2 minutes, or you can dry it for later use.
Pasta drying for later use:
You will want your pasta on the dryer side if you are going to dry it and use it later, so use as little water as possible. Hang your pasta (you can use a pasta drying rack or a clean hanger) until it is dryer but not dried completely out. You will then make loose bird nests out of the pasta by looping it around onto itself. Turn these every hour or so until they are completely dry. You can store them in an air tight container for a month or so, but I wouldn't recommend anywhere more than a week.