• 8 eggs
• 5 level cups of flour
• 7 eggs
• 4 level cups of flour
• 6 eggs
• 3 level cups of flour

1. On a wooden board, make a well with the flour.
2. Crack eggs into center of flour.
3. Mix dough with your hands till it is smooth.
4. Place in a lightly floured bowl and cover with plastic wrap.
5. Place in refrigerator over night or for at least 5 hours.
6. After you take it out of the bowl, knead again.
7. Cut a piece of dough off of ball, flatten and begin to feed into the roller part of the macaroni machine set on a wide setting
8. Lay this strip on a little flour and continue cutting a piece off and rolling till the whole ball of dough is finished.
9. Turn the dial so the rollers are closer together.
10. Roll all of your strips through the roller again.
11. Repeat this process till you acheeve the thickness you desire.
12. Move the lever to the desired blade you would like your pasta cut. (ex.) Angel hair to Fettachini.
13. As you cut each strip, lay the past on a lightly floured surface.
14. You may also wish to freeze pasta for another time.
15. We use styrofoam trays and put about a pound of pasta on each tray.
16. When you are ready to cook, take right from the freezer to boiling water.
17. Fresh pasta does not take long to cook.

My grandmother always made homemade pasta every week, my dad did also, but my uncle Gene actually had a recipe that was written out. This recipe is for mulitple amounts of eggs and flour. Make the one that fits your needs.