There is NOTHING like fresh pasta. The texture of I-just-channeled-my-Italian-grandmother-to-make-these-noodles is so different – chewy, soft, supple. And while it does take a bit of work (and some specialty equipment – a food processor & a manual pasta machine), when you bite into your handmade pasta, you won’t want anything else! Take the time – I promise it’s worth it!
Ingredients
- 2 c unbleached all-purpose flour
- 3 lg eggs, beaten
Turn dough ball & any small bits onto a dry work surface. Knead until dough is smooth, 1-2 min. Cover with plastic wrap & set aside.
Cut about 1/4 of dough from ball & flatten into a disk. Keep remaining dough wrapped in plastic. Run dough through widest setting of a manual pasta machine. Bring ends of dough towards the middle & press down to seal. Run dough, open end first, through the widest setting again. Fold, seal, & roll again. Without folding, run pasta through widest setting about 2 more times until dough is smooth. If at any point dough is sticky, lightly dust with flour. Continue to run dough through machine, narrowing the setting each time, until you use last setting on machine.
Run pasta sheet through desired attachment to create the shape that you would like. Lightly dust cut pasta with flour & set aside while rolling remaining dough.
Bring large pot of salted water to a boil & put pasta in. Separate pasta with tongs to evenly cook. Boil for 3-5 min (pasta will float when done). Immediately drain pasta. If not immediately coating with sauce, drizzle with a bit of olive oil to prevent sticking. Enjoy!