Pasta Dough - Basic Ratios

Weigh out your flour and pour it onto your surface in a pile. Then, with your fingers, make a hole in the center. You'll want it to be relatively wide-at least four inches-to accommodate all those eggs. Now add your eggs to the center. Add any other ingredients you're using-salt and/or oil. 2. Using a fork or your fingertips, gradually start pushing the flour into the pool of egg. You'll keep adding flour until it no longer makes sense to use the fork-the dough will be wet and sticky, but holding together as a single mass. 3. Once the dough feels firm and dry, and can form a craggy looking ball, it's time to start kneading. An under-kneaded pasta won't have the same kind of snappy spring as a properly worked dough. It's almost impossible to over-knead a dough, though, since it'll eventually build up so much elasticity that it won't allow you to continue. Around ten minutes of kneading will allow you get a smooth ball of dough without drying being an issue. To knead, simply press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and do it again. You'll want to keep going until the dough no longer looks powdery-it should have a smooth, elastic texture. If your dough feels wet and tacky, add more flour as necessary. 4. wrap it tightly in plastic put refrigerator and rest at least 30 minutes, longer is OK. 5. Roll and shape dough with a rolling pin or a machine.