Egg Pasta Dough

What you need:

• 3 eggs, room temperature
• 1/2 cup + 1 Tablespoon warm water
• 1 Tablespoon oil
• 1 teaspoon salt
• 1 cup semolina flour (I didn't have any so I used all-purpose here)
• 2 cups all-purpose flour

What you do:

Dump ingredients in above order into bread machine and run on dough cycle.* When finished wrap in cling wrap and let set for 30 minutes.

Roll by hand on a lightly floured surface or in a pasta roller to desired thickness - 1/8 inch works well for fettuccine or lasagna sheets. Let fresh pasta dry for at least an hour before boiling. Length of boiling depends on pasta thickness and size but generally fresh pasta will float once it is done cooking.

*When doing egg pasta dough by hand: mound flour up on a clean surface and create a crater in the top. Put 4 (FOUR) eggs into the crater and work together with a fork. (There are great tutorials online). Omit the water and oil as it is not necessary when you're doing it by hand. Be sure to work in the salt for flavor though. Once the dough forms a ball, knead until smooth and then wrap in cling wrap and let set for 30 minutes. Follow the rest of the above directions.