2 cups all-purpose flour
3 large/x-large eggs
1/4 tsp. salt
Place the flour on a flat work surface and make a well in the centre.
Add the eggs and salt to the well and mix them together.
Using a fork start mixing the egg and saltmix into the flour working slowly from the centre out until you have a soft dough is formed.
Knead the dough for 10 minutes then cover the dough with plastic wrap and let sit for 20 minutes.
Divide the dough into three pieces. Flatten the dough into a 4-5 inch oval. Flour very lightly.
Run the dough several times through a pasta machine, starting at the widest setting working towards the desired thickness with each run through the machine.
Allow pasta to hang (I use a cupboard door covered with a clean tea towel) for 10-20 minutes until the dough feels leathery.
Proces the dough through the desired cutter on the pasta machine.
Bring salted water to a boil and cook pasta for 1-2 minutes.
Add 1/8 tsp. saffron to egg mixture.
Use only 2 eggs. Cook 4 cups of trimmed spinish until wilted. Drain, cool, and squeeze dry. It should work out to about 1/3 cup. Add to egg mixture.
Add 1/4 cup fresh chopped basil to egg and salt mixture.