In a food processor with the metal blade, break eggs
Process briefly to mix egg
Add the flour
Pulse until dough has gathered loosely around the blade, about 2 minutes
At this point the dough should be moist and slightly sticky
If the dough is too wet, add slightly more flour and pulse again
If the dough is too dry, beat an extra egg in a small bowl and add half of it to the dough, pulse again
Dump contents of food processor on a lightly floured cutting board or clean work surface
Dust your hands with flour
Knead dough for a few minutes adding more flour if dough is too sticky
You should now have a large ball of dough that is firm
Wrap in plastic wrap and set aside at room temperature for 20 minutes
It can also be refrigerated for later use
The dough is now ready to be rolled out in a pasta machine and formed as desired


You decide how much pasta you want using ratio:
1-extra large egg
3/4-cup flour

MORE PASTA RECIPES