Heat the milk and butter in a small saucepan to 60°C (140°F).
Place the remaining ingredients in the bowl of an electric mixer fitted with a dough hook. With the mixer on low speed, gradually pour in the warm milk mixture and mix until the dough comes together and is smooth. Wrap in plastic wrap and rest for 20 minutes at room temperature.
Lightly dust the rollers of a pasta machine. Roll the dough out through each setting on the pasta machine, beginning at the largest setting until about
These will keep in an airtight container for up to 2 days.
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