Simple egg and flour pasta recipe shaped by hand or pasta maker.
All you need to make the dough is 2 eggs for every 1 cup of flour. (This will yield 2 servings of pasta).
Note: I’ve used semolina flour (a durum wheat product) to make a more traditional pasta, but regular ol’ all purpose flour will work just fine.
Simply make a well in the flour, crack the eggs into the center, and mix slowly by hand. If you feel like doing more dishes, feel free to use a food processor to blend.
Next, turn the dough out onto a floured surface
and knead until the dough looks less and less grainy (about 10 minutes).
Once your dough looks like this:
Cover the dough with plastic wrap and let it sit for at least an hour.
If you’re working sans pasta press the product will be slightly thicker and less uniform, but delicious just the same.
Start by rolling the dough from center to end on a floured surface until it is as thin as you can get it without ripping. Periodically let the dough rest and retract.
Once the dough is rolled out, experiment with different tools for slicing the dough into long thin strips. I began by cutting the dough into fourths for easier handling. My giant kitchen scissors proved too awkward to handle the dough so I opted for an X-ACTO knife and a ruler to make long thin strips. Be creative with the tools you have around and find the one that works for you. If you choose to slice your pasta into thicker strips (more like fettucini than spaghetti) just make sure to adjust the cook time.
And after a few tedious minutes, voila! Pasta!
And if you’re lucky enough to own or borrow a pasta maker, set it up according to the instructions, making sure it is solidly attached to the countertop.
Adjust the roller thickness opposite the crank to level one (the largest of six). Flatten the dough with your hands until it looks like it will fit into the rollers.
Shove the end of the dough into the machine and begin cranking. Don’t panic if the sides curl or if there are a few runs in the dough when it comes out, this is expected on the first couple of runs. After the dough is flattened to the same thickness, fold it in half and run it through setting one again, guiding the dough with one hand and cranking with the other. Only flour the dough on the outside only if you see small tears or if the dough starts sticking to itself.
Repeat the process of cranking the dough through the machine three times on each setting. Once the desired thickness is reached, attach the cutter tool onto the top of the machine and crank the though through the cutter one time, flouring the finished product to make sure the edges don’t stick together.
If you’re ready to cook the pasta right away, bring a pot of water to a boil. Add a teaspoon of salt and the fresh pasta, cooking for 2-4 minutes or until desired tenderness is reached. If you’re not ready to eat the pasta right away, or if there is extra, toss in more flour and store in sealed bag in the refrigerator for up to two days or in the freezer for up to a month.
Try this amazing homemade bolognese on top of your pasta or find a recipe of your own.