Fresh Einkorn Pasta

Instructions

1. Add the flour to a large bowl and create a well in the center. Add the eggs to the well and beat with a fork until the yolks and whites are combined. Slowly mix in the flour from the sides of the bowl until the mixture becomes stiff. Knead in the bowl by squeezing the dough through your hands. When the dough begins to come together, lightly dust your work surface with flour and transfer the dough to it.
2. Knead the dough for 1 to 2 minutes by pressing down with both hands while rolling the dough away from you until it is smooth. Place in the bowl, cover with a plate, and let rest for 15 minutes.
3. Divide the dough into 4 pieces. Return 3 of the pieces to the bowl and cover. Press the first piece into a 4 x 2-inch rectangle that is about ¾ inch thick. Dust the first piece with flour on both sides. Start with the thickest setting on your pasta machine. The piece will break up, but fold the piece in thirds lengthwise and pass it through the machine, repeating it until you have a uniform strip. Add a small amount of flour as needed to prevent sticking. With a knife, trim the edges to be straight, then cut the strip into three equal pieces lengthwise.
4. Continuing to add a little flour as needed to prevent sticking, pass the dough through the machine, working down to the second-to-last thickness. Pass the strips through this setting twice, then place the strips of dough on clean kitchen towels to dry for 30 minutes, until the pasta has lost its stickiness but is still flexible and not stiff. If the strips become too dry, they will be difficult to cut.
5. Pass each strip of dough through the tagliatelle or fettuccine die of your pasta machine. Spread the pasta out on the kitchen towels and let it dry until you are ready to cook it or dry it completely before storing.
6. To cook the pasta, bring 3 quarts of water to a rolling boil in a large pot. Add the salt. Drop in the pasta and cover the pot to bring the water up to a rolling boil. Once boiling, cook uncovered for 1 to 2 minutes until the noodles are al dente. Drain the noodles in a colander, but do not rinse.
7. Serve right away with a sauce recipe of your choosing. 

*Note: Eggs come in all sizes, and for this recipe, the size of your eggs makes a difference. For the most accurate results, we recommend weighing your flour and eggs in grams (see ingredients above). When bringing your dough together, you'll want to knead the dough until smooth and your ingredients are thoroughly mixed together. If it seems too dry, gradually work a bit more egg into the dough until it is smooth and slightly flexible. If it seems too wet and unmanageably sticky, you can knead a bit of flour into your pieces of dough during step 3.