Homemade Egg Fettucine - flour

Method

• 1. Make the dough:
• Combine 2 cups flour plus 1/2 tsp salt in a bowl and mix. Add eggs and 4 tbsp warm water. Blend until moist dough forms, adding more warm water by tbsps if dough is dry.
• 2. Knead it:
• Gather dough together; transfer to very lightly floured work surface. Knead until smooth and pliable, sprinkling with flour if sticky, about 10 minutes. Sprinkle lightly with flour on all sides. Cover with plastic wrap and let stand 45 minutes. Divide dough into 6 equal pieces. Cover with plastic.
• 3. Start rolling the dough. Shape 1 piece of dough into think rectangle. Set pasta maker to widest setting. Run dough through machine 4 times.
• 4. Roll it thinner. Adjust machine to next-narrower setting. Run dough through machine 4 times. Continue to run dough through rollers, adjusting machine to next-narrower setting after every 4 passes.
• 5. Let it stand. When dough strip is 1/16 inch think (and 20-24 inches long), place on floured surface or large baking sheets; cover with plastic. Repeat with remaining dough. Uncover strips; let stand until slightly dry (for easier cutting), turning once, 30-40 minutes.
• 6. Cut into Fettucine: Cut each dough strip in half crosswise. Fit machine with 1/4-3=8 inch cutter attachment. Run strips through machine, cutting dough into fettucine and dusting with flour if dough sticks.
• 7. Let it stand (again)
• Spread fettucine out on large rimmed baking sheet. Sprinkle with flour and toss to coat. Cover fettucine loosely with kitchen towels. Let stand up to 4 hours, tossing occasionally to separate and prevent sticking.
• 8. Cook fettucine! Bring large pot of water to boil. Add 1 tbsp salt. Return water to boil. Add fettucine. Cook until just tender but still firm to bite, stirring occasionally, about 2 minutes. Drain.