Fresh Egg Pasta (Made Using a Pasta Machine)

Recipe by: Leslie Brenner

Making homemade pasta may sound daunting, but it's very easy once you get the hang of it, and it is well worth the effort. After the first few times, you may well come to the conclusion that it’s actually less of a pain to throw together a batch than to run out to the supermarket to buy dried pasta. It's very important to let the dough rest for 45 minutes or so before you roll it out – if you don't, the pasta may be tough. If it springs back when you touch it, it’s ready to roll.

You don't need fancy equipment; I make mine on an old-fashioned, 6-inch Atlas pasta machine — the kind you can pick up for $60 to $80. (Lots of people use a stand mixer with a pasta attachment, but I’ve never tried that, as I enjoy rolling out pasta using the Atlas and have never been moved to purchase a stand mixer. But that’s a whole 'nother story.) When you're first starting out, it's helpful to have someone to catch…