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"When I was in high school, my friends and I would head to a local pasta place every Tuesday for a ridiculously inexpensive ($3.99?) all-you-can-eat pasta dinner. The noodles were thick and chewy and it was rare that any of us could get through a second plate-full. The pasta my son and I made last night reminded me of that pasta; we made it with eggs and flour and cut it with my hand-cranked pasta machine. It was a fun and forgiving project, and despite all our messing around the pasta turned out pleasantly toothsome. I was amazed how easy hand-made pasta can be.   Although he was the one who pulled out the pasta machine, my son loved mixing and kneading the dough best. I measured 2 cups flour in a large, shallow bowl, then we made a well in the center and cracked 2 eggs into it. With a fork, we beat the eggs to break them up, then slowly started incorporating the flour. When the dough started to hold together, we dumped everything onto the counter and started kneading it, incorporating the rest of the flour as needed to keep it from sticking. We kneaded until it was smooth and firm, almost play-dough-like (maybe slightly dried-out play dough). Then we formed it into a ball, wrapped it in plastic wrap and let it rest for 20 minutes.  After that we broke the dough into 4 pieces and ran it through the pasta machine, first on the widest setting and gradually to thinner and thinner settings (we went down to 4 and 5 settings before cutting). Then we used the wide-noodle setting to cut the noodles, then tossed them with a bit of flour to keep them from sticking. Cooked in lots of boiling water for 5 minutes, then tossed with warmed marinara.  These sauces would be great with fresh linguine:  Linguine and Garlic Oil Linguine with No-Cook Tomato Sauce Linguine with Zucchini-Clam Sauce \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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