Fresh Pasta

Kara Bagley
2 cups flour (white, semolina, whole wheat pastry flour, spelt flour)
1/2 teaspoon salt
2 eggs
¼ cup milk

Mix together flour and salt.. Add egg and milk; knead dough until flour is stiff. Let rest a 15 minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as in boiling water for 3 minutes or bag and freeze up to 6 months.