Homemade Pasta | Fresh Egg Tagliatelle or Pappardelle | Rachael Ray

Make a well in the center of your measured flours sprinkled with salt on a large work surface; I use my wooden countertop. In the center, drop in eggs, add a drizzle of good olive oil and, using a fork, in stages pull more and more flour to incorporate the mixture into a shaggy dough, then collect and press with a bench scraper. Knead dough 8 to 10 minutes, turning back into itself until a smooth surface forms. Wrap tight with plastic and rest about 1 hour.     

Cut into 5 pieces and place through pasta machine 3 times on first setting. Go down a notch and a half or so, and feed dough through machine, two passes. Continue until you reach next to last setting for thinness. If pieces of dough are larger, after the first pass, fold each time you replace dough at feeder, and for each time to follow, catching and folding sheets. Arrange sheets on parchment lightly dusted with "00" flour and top last parchment with a towel to keep sheets moist and protected.   

Cut into pasta, about ⅓-inch-wide for tagliatelle and about 1-inch-wide for pappardelle. Cook about 3 to 4 minutes in a pot of boiling salted water.