Pasta From Scratch

• 1 and 1/2 cup of white flour
• 2 large eggs
• 1-2 T water (as needed)
• Put the flour and eggs in the Cuisinart and pulse until blended. The result should be small grains or pea size lumps, though if the eggs are very large, a ball of dough might form if you let the Cuisinart run for a minute.
• Remove the Cuisinart lid and test the dough for moisture. If the grains/lumps will cling together when pressed, then dump the mixture onto a countertop or paper plate and press together to form a ball of dough. Place this ball in small zip lock baggie to rest. The dough should be fairly stiff and elastic (not soft and gooey-if it seems at all gooey, knead in flour).
• If the mixture is dry and doesn't cling together when pinched, then add 1T of cold water and check again. If still dry, add a second T of water.
• If the mixture is too moist and forms a wet ball, remove from the ball from the Cuisinart and kneed in more flour to form a firm, elastic dough.
• **Put in a small baggie to rest for 1 Hour

1. Cut the dough in half and then cut each half into at least 4 or more pieces-if the pieces are too large it will be difficult to manage the length of the noodles that result-I sometimes create as many as 6 pieces from each half. Take one piece, leaving the remainder in the baggie so it doesn't dry out, and flatten it and lightly dust it with flour.
2. Set your Atlas pasta machine to "1" and place the crank in the near (flattening) side of the device (not the far cutting side). Crank the pasta through on "1", then rotate the thickness dial to "2" and repeat until the desired thickness, flouring in between the adjustments to thickness if the dough seems at all sticky. We sometimes go all the way to the "5" setting for a delicate pasta (we never go as far as "6" the dough gets too thin to cut well), but if you have a hearty sauce, I suggest you stop at 4 to create a thicker pasta. Be sure to keep the dough dry, dusting it with flour between flattening settings. If it isn't pretty dry, it will be more difficult to cut (next step).
3. Once you have flattened the dough to the desired thickness, change the crank to the more distant opening for cutting the noodles. We typically make fettuccine noodles, which work well with a variety of sauces.
4. Place the cut noodles on a drying rack.
5. Bring salted water to a boil in a large pot. Submerge the semi- dried noodles (no need for them to be super dry) in the boiling water and watch closely, checking for doneness once the pot returns to a boil and the noodles begin to float. The time required for the pasta to cook will depend upon the thickness of the noodles, but it will be relatively short in comparison to store bought, dried pasta. In my experience, the cooking takes 5-10 minutes but grabbing a noodle from the boiling pot and tasting it is the best way to judge.
6. Drain the noodles and toss with a bit of butter or olive oil to keep them from sticking together. Then add the sauce of your choice.

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Taken from www.epicurious.com/recipes/member/views/pasta-from-scratch-53051851 (may not work)