Fresh Home Made Pasta

Ingredients:

Egg

Flour

Salt

Ratio:

2/3 cups of flour per large egg

1 pinch of salt per egg

Most common batch is 3 eggs and 2 cups of flour.

You can add other seasoning (garlic powder, oregano, etc…) if you’d like. Max it out at 1 teaspoon per egg and up to three ingredients.

Directions:

Add all ingredients into a bowl and mix till a shaggy dough forms. If you have a stand mixer move that bowl onto the mixer and mix with dough hook till the dough ball forms and all ingredients appear to be incorporated.

The dough should look a little dry. If the dough is too wet add a tiny amount of flour. The dough needs to be as dry but still together, when you roll out and cut the dough this dryness keeps it from sticking together.

Once the dough appears to be done mixing, cover in plastic wrap and set aside for at least 45 minutes. After time, you can cut small portions of the dough away and begin rolling the dough through your pasta roller. Use the largest setting at first and then adjust to your desired thickness. If you see stress marks in your dough sheets, you are going too thin too fast.

When you get your pasta sheet rolled to your desired thickness, set out onto your cutting surface that is heavily floured. Flour the dough, then fold it once over on itself. Begin cutting into your desired noodles(I find a pizza cutter to work well). If you are having issues with the noodles sticking, use more flour. The flour will not be absorbed by the noodle.

After the noodles are cut, vigorously separate the noodles by hand. Shake excess flour loose(you do not need to get it all off, it will come off in the pot).

Boil the noodles for 4-8 minutes depending on thickness and type of noodle. Keep an eye on them and test every minute or so after 4 minutes for desired tenderness. Mix with your favorite sauce!