I think the only other time I've actually made pasta from scratch I was 8 years old. I was expecting this to be really hard, but it actually was super easy.
Fresh pasta cooks in only a few minutes, so prepare the sauce before you toss the pasta in the boiling water. I must say, this tastes pretty good with just some olive oil and salt and pepper mixed through.
Homemade Pasta
Makes enough to serve 4-6
Makes enough to serve 4-6
3 1/3 cups flour
4 eggs
a pinch of salt
Make a mound with the flour and salt on a clean work surface and make a well in the middle.
Pour the eggs into the well (crack them in a bowl first if you're worried about shells) and work the eggs and flour together until you have a smooth dough. Add a little bit of water if the dough is not mixing properly. Kneed the dough for about 10 to 15 minutes, until it is smooth, firm, and quite elastic.
Separate the dough into two pieces. Flour your work surface and start to roll out the dough, rolling from the middle. Flour as necessary to keep the dough from sticking.
If you have a pasta machine, roll the dough to a thickness that will fit through the machine on the largest setting. Push the dough through, fold it in half, and push it through again. Reduce the size of the pasta machine setting to the next smallest size, and push through the dough through. Continue with this until you are pulling the dough through on the thinnest setting. Then either run the dough through slicing attachment, or lay it out on your work surface and cut into your desired shapes.
If you don't have a pasta machine, then you're in for a bit more work. Using a rolling pin, roll the dough as thin as you can - remember that fresh pasta doubles in thickness when it is cooked. If you want to cut the dough into strips, roll the sheet of the dough up into a tube, then slice the tube into rounds of the desired width, then shake the sheet out with your hand to free the strands.
Boil the pasta as you would usually.
To the kitchen!
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