How I did it: I have done it both by hand with a rolling pin, and with a hand-cranked machine.  I used the 3:2 flour:egg ratio.  Very simple! You can do it with just a rolling pin but for that smooth thin pasta a quality hand cranked machine is a great investment (or gift!).  It is also much easier to cut straight with the machine than by hand. Just make sure if you use the machine you add plenty of flour to keep it from sticking!

Lessons & tips:

Resources: http://www.amazon.com/Marcato-Atlas-Original-Italian-Pasta/dp/B0009U5OSO/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1284413879&sr=8-1

---

Sep 13, 2010, 02:39PM PDT | 0 comments | 7 cheers