|Buckwheat flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|All-purpose flour||2 Ounce (Additional For Kneading, Rolling, And Cutting)|
On a work surface or in a large bowl, combine flours.
Push flour into a mound and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add 1 more tablespoon of the water and continue mixing until flour is moistened.
If necessary, add more water, a little at a time.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball, sprinkle with flour, and knead a few times to help flour absorb liquid.
Clean and lightly flour the work surface.
If you have a manual or electric pasta machine, knead dough by hand for 5 to 10 minutes or until no longer sticky.
Cover and let dough rest for 20 minutes before using the machine.
If you plan to use a rolling pin, knead by hand for 10 to 15 minutes or until smooth and elastic.
Cover and let rest for 20 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
If using a machine, stop rolling at third from thinnest setting for all pasta shapes.
If rolling by hand, you'll find dough stiff, but try to roll each portion into 1/16-inch-thick rectangles.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
Machine-rolled dough makes about 3 1/2 cups cooked pasta when machine-cut into medium-wide noodles, or about 25 pieces lasagne.
Yield of hand-rolled noodles may vary.