Spaghetti

I've used this recipe several times. It's from a cookbook by Mario Batali.

3 1/2 cups AP flour + extra for kneading
5 large eggs

Makes about 1 1/4 lbs of pasta dough

on a large board or counter, mound the flour in the center and make a well in the middle
use a fork to lightly beat the eggs in a bowl, add to the well in the flour. Use the fork to incorporate the flour, working from the edge of the well outwards. After 1/2 the flour is incorporated the dough will start coming together and should be kneaded by hand to incorporate the rest of the flour. Once the dough is a cohesive mass, set aside and scrape any dried bits of flour off the board. Dust the board with fresh flour and knead the dough for another 10 minutes. After kneading, wrap the dough in plastic wrap and let sit at room temperature for 30 minutes before using. Resting time allows the dough to soften. Take 1/4 of the dough (re-wrap the rest) and process through your pasta machine. Dust the rollers with flour and run through. Dust the dough with flour, fold in half, and run through the machine again. Repeat until the dough is smooth and elastic (will normally take 4-5 passes) and then gradually reduce thickness.


** I typically add about 1/4 tsp of kosher salt to the flour, but that's my personal taste. Also, a couple sprinkles of cold water goes a long way in helping the dough come together if things are really dry.