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You see what's in that bowl? That's everything you need to...

Everything you need to make pasta. Flour, eggs, and a little bit of salt. Now, go grab the nearest boxed pasta and read the ingredients. I only recognized wheat flour. I think it's obvious which I would rather have.

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I found that the ingredient amounts are almost impossible to mess up. It's really just dependent on how many eggs you use. You want to start with 2/3 cup of flour for every egg and 1/4 teaspoon salt for every egg. But, what's really awesome is that you just mix the flour into the egg until it reaches the right consistency. There's nothing exact about it.

Basically, all you do from here is start "scrambling" the egg with a fork, slowly adding the flour in as you go until you get a doughy consistency. It'll still be kind of wet, but you can add the flour later. Then, just dump your bowl onto a clean countertop or cutting board so all of the extra flour can prevent it from sticking.

Knead the dough for a few minutes. If you cut into it, you'll see bubbles. You want to keep kneading until most of those are gone. It took me maybe 5 10 minutes.

Place the dough back into your bowl and let it rest for a half an hour.

When it's ready, start rolling it out as thin as possible. Use the flour to prevent it from sticking. You also want to continuously move and work the dough so it doesn't dry out. This is a lot easier than it sounds, you're moving the dough while rolling anyway.

Once it's thin enough, give the top of your dough a light dusting of flour and roll it into a loose spiral. Then, take the sharpest knife you have and make even cuts along the roll. It's really important at this point that you don't press the knife into the dough, let the sharpness of the blade cut your pasta instead of the pressure.

Once you've made your cuts, unroll each piece and shake off the excess flour. Your pasta is ready to cook now, or you can dry it out and save it for later!

The one thing I learned from my first attempt is that it's really important to use a shallow bowl when doing this. My deeper bowl made it difficult to get to the egg without accidentally dumping flour on it. This one little thing was all that kept my first attempt from being totally perfect, and it really wasn't a big deal.

I used this really in depth post from The Kitchn to learn how to make my pasta. It's got tips for people with pasta machines and without, how to make it in a food processor, and tips for drying.

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Posted in Home Improvement Post Date 01/27/2017


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