Tips on making fresh pasta?

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pierino February 6, 2013
Two eggs to two cups all purpose or 00 flour. Make your well. Work in the eggs with a fork---don't do an Emeril and break your well. Have some flour for your hands. Use a bench knife to bring it all together. Knead by hand, let it rest in a covered bowl for 30 minutes and then do your worst.
 
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