Grab a bowl and scramble 3 eggs into it.  Add 2 tbsp milk and 1/2 a teaspoon of salt.  Stir this up & add 2 cups fresh flour (I sift mine).

Stir until it becomes a ball (add a bit more milk if it’s too dry).  Knead this about 20 times or until it becomes smooth and elastic.  Shape it into a ball & cover with plastic wrap.  Let rest for a couple of hours on the counter or in refridgerator. If you don’t have 2 hours, 30 minutes has worked for me.

After the rest, cut the dough ball in half.

If you have a pasta maker – it will do the rest for you!  Just start feeding your dough through the hopper.

If you don’t have a pasta maker grab your rolling pin – it’s time to use some elbow grease!

Working on a floured surface, use a (floured) rolling pin to roll the dough super thin.  Once you have it as thin as you can get it, it’s time to slice.  Use a pizza slicer or a pasta machine to make noodles.  After the pasta is sliced into it’s designated noodle form – set the pile of pasta aside to dry.  I just set it in the corner of the kitchen on a counter.

If you are making lasagna – there are a couple of short cuts:

1.  You don’t have to “let the pasta dry”
2. You don’t have to “cook” your pasta prior to layering it into the casserole
3. Once the giant rectangle noodles are sliced go ahead & start assembling your lasagna & pop it in the oven.

When you are ready to cook your pasta, get some salted water boiling.

Drop your homemade pasta into the boiling water and don’t go anywhere!  It will cook as fast.  Watch, stir & taste.  Don’t burn yourself!  When they are perfectly al dente – strain immediately.

Serve under your favorite sauce.