Basic Egg Pasta

The recipe I've used for years.

2 large eggs
Pinch kosher salt
1 cup unbleached all-purpose flour
1/4 cup durum or semolina flour

Beat eggs and salt in a food processor until smooth.
Add the flours and process just until a ball of dough is formed.
Add a little water if too dry, a little more flour if too wet.
Turn dough onto a floured surface, knead it 1-2 minutes until smooth.
Cover with plastic wrap and let rest at least 30 minutes or refrigerate overnight.

Working on a lightly floured surface, and making sure the dough stays lightly dusted with flour at all stages, cut the dough into 4 equal pieces. As you roll out the dough, complete each step with all of the pieces before moving onto the next step. This allows the dough to relax between each handling. Keep pasta covered to prevent drying.

Set the rollers on your pasta machine at the widest setting and pass each piece of dough through them. Fold each strip into thirds, turn the dough so an open end faces the rollers, and pass again through the widest setting. Repeat 3 times. Then, run the pieces through successively narrower roller settings, but do not fold the dough between the settings. Run each piece through a single setting, then reset the rollers and begin again with the dough strips.

The dough for ravioli need to be thin, yet thick enough not to tear when shaping, probably the next to last setting on your pasta machine. Refer to the individual recipes for cutting directions for ravioli. The dough for noodles such as fettuccine may be rolled through the narrowest setting. Let the sheets dry for about 10 minutes before cutting.

If you want a more tender pasta, skip the semolina and replace with all-purpose flour or cake flour.

Visual aid: How to Use a Pasta Maker

Source of recipe: Amy (schnitzel)