Begin with your flour mixture. The recipe calls for 1lb. flour. I used 3 1/2 cups of white flour and 1/4 cup of semolina
Create a well in the middle and add the eggs in the middle.
Begin to mix by hand. This process takes about 5 minutes until you have achieved a nice soft textured, well combined dough. In this case, I added an additional egg (5 in total) because it was still a bit dry.
When the dough feels well combined and on the softer side, rather than firmer side...then you're ready
Slice about 1" pieces from the dough, length wise to prepare in running it through the machine
Your machine is attached to a table or board, butcher block, or anything stable that prevents any slippage during the process of making the noodles.
Take your first cut dough, somewhat flatten the starting edge, and begin on setting number 1.
We're about mid-way through with the first step. This is on setting 3, and as you will see, the dough gets thinner and longer each step.
This is what it looks like (length and thickness) after setting 6.
Lay the dough out, and get ready to run it through the noodle attachment. We went with the fettuchini attachment.
You can see, it's been nicely cut through the noodle roller.
Continue step by step until you are done with the dough. Find table space to lay out the noodles, and keep them sprinkled with flour to assist in the drying process and to help prevent the noodles from sticking together. I let my noodles sit out and dry for about 1 hour. I think it cooks better this way, rather than putting it immediately in boiling water.
When the hour has passed, I pick up my clusters, separating them out as I go, yet piling the noodles on top of another. You'll see what I mean when you work.
Put them in rapidly boiling water for about 1 minute. Test before pouring the water out, but mine took just under 1 minute to cook.
Mix noodles together with your delicious home-made sauce.
Serve and enjoy!