Three-Egg Pasta
recipelink.com Chat Room Recipe Swap - 2001-09-26
Source: Cooks magazine, March-April 1988
Yield: 4 Servings
Makes 14 ounces or 4 servings

3 Eggs, room temp
2 cups All-purpose flour

Sift flour onto a flat surface and make a well in the center. Beat the eggs and pour into the well. With fingertips or a fork, mix eggs and flour together until the dough is soft and begins to stick together, about 3 minutes. When the dough comes together in a mass, turn out onto a lightly floured work surface; knead until satiny and resilient, 10 to 15 minutes. (If using a food processor, put flour and eggs in the bowl and process until dough forms a ball.) Wrap in plastic and set aside at least 1 hour.

NOTE: Pasta can be refrigerated for up to 1 day, or it can be frozen.