Pasta (homemade)

I usually use 1 egg and 1 cup of flour (total) per person. For me, that is enough for one meal and maybe a light leftover snack later. Beat the eggs with a fork. Some suggest making a pile with the flour, making a well, and pouring the egg in the well, beating to incorporate the flour. The reason for this is that the amount of flour needed is variable, depending on the humidity of the day, moisture in the flour, age of the eggs, and so forth. I usually just dump the whole thing in a bowl and beat with a fork until stiff, I have never had a problem of too much flour. I own a manual Atlas pasta machine - once the dough is holding together with a fork, I use the machine to knead it, press it out flat, and cut it. I have never found it necessary to add oil or water to my dough. I prefer my dough on the stiff side, so it feels smooth and dry to touch. If it is too moist, the strands do not separate well after cutting and is a bit troublesome to cook. Cooking the pasta is fairly straightforward. Bring water (I usually add a little salt and oil here) to a rolling boil, add pasta and stir immediately to separate the noodles. Cook until al dente, stirring frequently. It takes far less time than with dried pasta, but it is not the "3 or 4 minutes" that I see in many cookbooks.