I made pasta the other night. 3 large eggs, pinch of sea salt, and something less than 2 cups of king arthur all-purpose flour. It made a really stiff dough, which I kneaded for 5 min, all I could take, and then rested for 20, and then rolled it by hand with a pasta pin. I got it as thin as I could, then took one wrap around the pin and stretched it around. When it was really thin, I rolled it up like a cigar, and cut 1/4 in wide noodles, which I unrolled into a pile, and boiled till al dente in salted water. served it with muir glen organic basil and tomato sauce which I dechunked with a hand blender. Not bad....even my Italian neighbor liked it, and this guy's mother will whack out 500 ravioli on a sunday morning.