If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end.
Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.
This is a good general recipe for pasta. After reading a variety of the reviews its clear that most didn't mix the pasta long enough to allow the gluton in the flour to do their stuff and then allow it to rest for a half hour. Also, unless you have been making pasta for years, you will not have enough experience on how thin to roll it out. Pasta is generally very thin that is difficult to get to without a machine. I prefer to use 3 eggs and 2 egg yolks with a pinch of salt with that amount of ap flour. - 16 Jul 2008 (Review from Allrecipes US | Canada)
First of all I have been making fresh pasta for about a year. I have had wonderful success with flour, eggs and salt. That is it. That is the recipe for pasta. FLOUR EGGS AND A PINCH OF SALT. Everyone who critized this recipe needs to relax and read ALL of the directions. Fresh pasta is one of the easiest things to make. You must incorporate all the ingredients until smooth and then LET IT REST. You can roll it out with a rolling pin and of course a pasta machine is faster. It just seems to me that many people are ready to criticize the recipe and not take responsibility for the chance that maybe they did it wrong. Please remember that sometimes it is user error and not the recipe. - 10 May 2010 (Review from Allrecipes US | Canada)
this is a great basic pasta recipe, one i have used for almost a year now. it works best in casseroles, though, because the all purpose flour can kind of break apart. without a machine, one can roll it out fairly thin but probably not thin enough for a pasta dish. for pasta that holds together very well, use semolina flour instead. and a pinch of salt never hurts. - 11 Feb 2007 (Review from Allrecipes US | Canada)