Fresh Egg Pasta

Instructions

1. Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.
2. Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.
3. Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. (Can be made 6 hours ahead. Cover with towel and let stand at room temperature.)
4. Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes. Drain.