1. On a clean work surface or a large bowl make a large mound of the flour.

2. Make a deep well and crack the eggs into the well.
   

   

3. Using a fork beat the eggs until well beaten. 
   

   

4. Slowly incorporate into the flour in ever increasing circles. Eventually, you will get fairly stiff dough. Don't worry if you can't get every bit of flour incorporated. It will come together when you knead it. 
   

5. (If using a bowl, dump out the dough and any remaining bits of flour onto the clean work surface.) Knead the dough on the work surface for several minutes until you get a smooth ball of dough, somewhere in the 5-minute area. You may have to work at it to get it to the smooth stage. The dough will be much stiffer than bread dough. It doesn't have to be perfectly smooth, but it will have come together nicely. 
   

6. Divide the ball in half and flatten into 2 disks about 1 inch in thickness. Wrap each disk of dough in plastic wrap. Let rest for 30 minutes or up to several hours. 
   

   

When ready to roll out the dough

1. Set up your pasta machine or pasta machine attachment for a mixer on a clean work surface large enough to be able to spread out the rolled sheets of pasta, or have a work surface near by.
   

2. Set your pasta machine (both powered and manual) to the lowest setting usually #1. If using the mixer set the power to the lowest setting.

3. Flatten one of the disks of pasta dough as much as you can by hand into a longish oval less than the width of the rollers.
   

4. Pass the dough through the rollers catching the rolled sheet with your hand on the other side. 
   

5. Double up the dough lengthwise and pass through the rollers again. 
   

6. Repeat several times until the dough becomes smooth with the edges being the width of the rollers, usually 2 to 3 more times.
   

7. You can at any point fold the dough in half crosswise to achieve smoother edges and just continue to roll until the dough rolls out to the right width. 
   

8. Change the roller settings to #2. 
   

9. Send the dough through the rollers, doubling up the dough lengthwise each time. You will need to only send the dough through #2 a couple of times. 
   

10. Continue to setting #3. Again roll twice
    

11. Set the rollers to #4 and roll out once or twice if you need to get the edges of the dough less ragged. 
    

12. At this point, the dough can be cut in lengths for lasagna or filled pasta. It can be rolled thinner or cut at this thickness by passing through the cutter attachments for other pasta.
    

Rolling out by hand

1. Roll the pasta out in a rectangle as thin as possible. 

2. Flour the sheet on both sides with just enough flour to keep the sheet from sticking together as you roll it up. 
   

3. Roll the pasta sheet up into a long cylinder. 
   

4. Using a sharp knife, slice thin or thick slices depending on if you want thick or thin noodles.
   

5. Unroll the slices and keep in small mounds of cut pasta until ready to cook.