Egg pasta

Pour the flour into a bowl; add the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour.

Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
If necessary, keep on kneading the dough by hand and break it up into little pieces.

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Now pass the sheet once for each number until the desired thickness is reached.
Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

Insert the hand crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it.
Open Tacapasta and, with the help of the central wand, scoop up the dough and transfer it onto the rods.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.