Break eggs into the bowl of your mixer; lightly beat.

With the mixer running, slowly beat in your flour, one cup at a time. Slowly stream in your milk until the dough begins to gather. It will be thick! You want your dough to be gathered into a smooth ball. If your dough is sticky, add milk, one tablespoon at a time until your dough is smooth.

Remove the dough from the mixer. Knead the dough by hand on a lightly-floured surface for 1-2 minutes. The dough should be supple and soft. Cover the dough with a kitchen towel for 30 minutes.

After 30 minutes, divide the dough into 4 equal portions. Work with one section at a time; keep the rest covered.

Flour your work surface and roll out the dough into thin sheets just like a pie crust. You want about ¼ inch thickness. You want your dough to be as thick as the dried pasta you buy at the store. If you have a pasta maker, you can guide the dough through the machine.

Roll out the remaining pieces of dough.

Cover your dough once again, and let the dough rest for 30 minutes.

After 30 minutes, in a large stockpot, bring salted water to a boil.

Working with one dough round, fold the two longest dough ends so that they meet in the middle, then fold one side over the other. Using a pizza cutter, cut the dough into thin strips.

Fresh pasta will not take long to boil, only 3-5 minutes. Once the pasta is firm, drain.

Serve fresh pasta with butter, garlic, salt, and pepper to taste!