Perfect Pasta

Yield: Serves 4-6

Ingredients:
500g (2 Cups) Soft Cake + Pastry Flour
5 Eggs

Directions:
1. In a large bowl, make a well in the centre of the flour. Crack the eggs into this well. With a fork, beat the eggs, incorporating the flour gradually; when it gets too thick, mix everything together to form a sticky dough. Turn this dough out onto a well-floured board and knead vigorously for 5-10 minutes, or until the dough is silky and smooth (if the dough is under-kneaded, the pasta will be soggy; well kneaded dough yields al dente results. Oil the surface of the dough and let it rest in a covered bowl for 20 minutes.
2. Cut off about a third of the dough and roll it out on a well-floured surface to the desired thickness (if you’re make a filled pasta, like ravioli, it should be thin enough that you can see the outline of your hand through it; for tagliatelle or linguine, it can be slightly thicker). Cut as desired (don’t be too leisurely; once rolled out, the dough dries quickly). Cook in boiling salted water for 3-6 minutes (check frequently). Drain.

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