Fresh pasta tastes better than dried pasta but cannabis infused homemade pasta is pure bliss and will impress your friends. Give it a shot!
On a clean work surface, mound the flour and make a well in the center to fit the eggs, cannabis oil/ butter and salt. Gently add the eggs, salt and butter/oil. Using a fork and circular motion whisk the eggs, oil and salt together in the well. Gradually incorporate more flour as you continue whisking in the wet ingredients. When a dough begins to form start kneading as you would a bread dough. The dough will be stiff and dry at first but as you continue it should loosen and moisten a little. Add water or more oil a ½ teaspoon at a time if too thick to work the dough. When the dough is smooth and supple, which can take 10 minutes or more of kneading, move on to the next step.
Wrap the pasta dough in plastic wrap and let rest refrigerated for 1 - 12 hours.
Once rested, cut the dough into 6 equal portions and ball each piece, placing it back into the plastic wrap as each ball is finished to keep from drying out.
Roll each piece of dough as thin as possible on a floured board with a rolling pin. (Or use a pasta maker per the device instructions.) Frequently turn the dough over and keep floured as not to stick. Once the dough is nearly paper thin, fold into an accordion shape and use a knife to cut the dough into even strips at the desired width of your pasta.
Once the pasta is cut, separate the piece and loosely pile to dry for an hour or so. You can use the pasta right away, or you can wrap and store the pasta for a few days in the refrigerator or a few weeks in the freezer.