Sift the strong flour and cake four into your largest bowl. (The one in the photo is from the 100 yen store.) Make a well in the center of the flour. Save a little (approximately 50 ml) of the Step 1 mixture, and pour the rest into the well.

Mix it round and round with chopsticks This is fun to do with kids.

When it looks crumbly like the photo, it's ready. If there are large lumps, rub them together with your fingers to make small crumbs.

Gather the dough into a ball. If it's hard to bring it together, add some of the leftover egg mixture, a little at a time. It's better not to add any if you're planning to use a pasta machine, since a firmer dough works better. When the dough just barely comes together, it's ready.

Put the dough on top of a large plastic bag and cover it with another plastic bag. (I bought the plastic sheet in the photo at a wholesale store.)

Stand on top of the plastic bag and knead the dough with your feet. This is where my kids help out.

When it gets flat, fold the four sides to the center and knead again. The more you repeat this, the firmer it becomes.

When the dough is firm, form it into a ball, put it in a plastic bag and chill it in the fridge for 1 hour or up to one day.

Roll the dough out thinly, and cut it in a pasta machine.

If cutting it by hand, roll the dough out thinly, fold it in thirds and cut it.

Dry it lightly so it doesn't stick together. (I use a laundry hanger)

Boil for 2-3 minutes and it's done! I used it to make "Cold Pasta with Cheese and Summer Vegetables,".

https://cookpad.wasmer.app/us/recipes/140691-cold-pasta-with-cheese-and-summer-vegetables

Tomato and Eggplant Pasta