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Making Homemade Pasta-Photos show simple steps.
Pasta is not the fastest meal, but it is well worth it. There are several types of pasta you can make, but I will walk you through the basic dough. To find out how much to make, my mom told me a cup of flour for each adult or two children. I love to make extra to freeze for another meal. You can either use a mixer with a dough hook, or go old school. I have a wooden board that I use. Put it at a comfortable height. I prefer my kitchen table to a counter so I can roll it out better.
This sounds crazy, but think about the humidity where you are. If it is humid and you have the windows open, you should shut them and put on the AC. Dough is fickle and humidity can spoil everything. You should have a huge pot to cook noodles in. Fresh pasta hates to be crowded.
Gather together flour, eggs, salt, water, rolling pin, bowl, olive oil, spoon, cookie sheets and fork. Put flour on the board in a mountain. Turn the mountain into a well by pushing the flour in the middle to the sides. You will now crack whole eggs into the center of the circle. The flour will be strong enough to hold it from flooding. One egg for every cup of flour you used. Sprinkle 2-3 pinches of salt onto the eggs, and add 2-3 tablespoons of water.
Take the fork and scramble the eggs in the center. Slowly begin to add small amounts of flour into the center. Continue doing this using about half of the flour. At this point you will put down the fork and, using both hands on either side, collapse the walls inward.
You should be able to begin to kneed the dough. Your fingers may have the ingredients stuck to them at this point. You will want to kneed the dough for about 10-15 minutes. If it is wet, add a little more flour by flouring the board and rolling dough on it. It there is stuff stuck to the board, use a butter knife to scrape it off. You are looking for a smooth dough with elasticity. It should not have lumps or air bubbles in it.
Depending on how many eggs you used, you will want to prepare your dough to rest. If I use 6 eggs, I divide mine in half. I roll each half into a sphere, and then squash it down with the palm of my hand. I repeat with the other half. (I use a 4 cup glass measuring cup for this part.) Grease a bowl with olive oil. Flip the dough to oil the other side. Place on board and do other piece. All dough should be covered. Return to bowl and cover with Saran wrap. Put into the refrigerator.
I use this time to clean up the things I won't use anymore, put the eggs away etc. Whenever you want, you can roll it out. Try to keep it thin and even. At this point you can use a pasta machine if you have one. The best way to cut fettuccini is to roll the floured dough onto the rolling and cut it with a very sharp knife. You will be cutting several layers at a time, and can separate with fingers. You can also use this dough for other shapes including ravioli, lasagna, etc. Fresh pasta does not take long to get to al dente. Test often.
Put the finished dough onto floured cookie sheets. You can put them in the freezer or hang them on a rack. Just make sure if you leave them on the table to dry, your dog can't reach it. Good luck. Ciao, Angelina Good luck.