Making Lemon Basil Pasta from scratch

Ingredients:

Per batch of lemon basil pasta:
2 3/4 C pasta 00 flour (Hodgson Mills makes a nice semolina)
4 eggs
Zest of 3 lemons
1 batch fresh basil from wegmans - chopped
1 tsp of salt
1 tbs of EVOO

To make:
1. 2 3/4 c pasta 00 flour make a well 4 eggs http://twitpic.com/ze8fj
2. Add 3 farm fresh free range room temp eggs+yolk of 4th to well http://twitpic.com/ze8w6
3. Add 3 lemons worth zest + basil and 1 tsp salt 2 eggs http://twitpic.com/ze9g5  + 1 tbs evoo
4. Using fingertips mix liquid ingredients 2gether and slowly incorporate flour from edge of well kneaded add water a few drops at a time
5. Until dough looks like this http://twitpic.com/zecck  & flour sticks only 2 itself then knead 4 5 min http://twitpic.com/zecr8 
6. Make 4 even balls wrap in plastic wrap and let sit 4 15 http://twitpic.com/zee7u
7. Part 2 rolling out the. dough and cutting into pepperdella size first clamp to sturdy surface http://twitpic.com/zemmq
8. Set pasta machine on 1 widest setting http://twitpic.com/zemxx
9. Feed 1 ball through http://twitpic.com/zenoo  &
10. fold 2x http://twitpic.com/zenv7  repeat 5x
11. Click to 2 and repeat 3-5x then 3 2-3x http://twitpic.com/zeolu  for thick peppardella/tagliara should look like this http://twitpic.com/zeph0 If you want thinner, continue on down through the sizes to 4 or 5 and use the spaghetti cutter rather than the middle cuter.
12. Move handle to middle cutting position and feed through cutters http://twitpic.com/zepo9  lay pasta out and lightly flour
13. Repeat for each ball of dough http://twitpic.com/zeq9z
14. The finished product let dry at least an hour b4 cooking 3 min 30 sec http://twitpic.com/zezqf