Put flour in the pan and crack the eggs into the center of the flour. Start the machine and check to make sure it isn't working too hard.

If so, add a tablespoon of cold water at a time until it is kneading without trouble. Remove the dough as soon as the kneading has stopped. Check the dough before rolling by inserting a finger into the center; if it comes out almost dry, then it is ready to use.

Take small pieces of dough at a time and roll it to the thickness of the noddle you want and slice it lenghtwise. Flour the noodles and set them aside. You can hang them on a drying rack. To cook fresh noodles, bring to a boil 2/3 large pan of salted water. Add pasta and bring water back to boil, cooking uncovered for 5 to 20 seconds after the water returns to a boil. Do Not Overcook Pasta! If your pasta is more than a day old, it requires longer cooking.

From Donna German's The Breadmachine cookbook Iii.

Calories from fat, x mg Cholesterol, xx mg Sodium, x g Dietary fiber.

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