Recipe by Dave’s Fresh Pasta

Ingredients

About 1 1/2 cups flour (mix of durum and semolina) Pinch of salt 2 eggs

Preparing the Pasta:

Pour flour and a pinch of salt into your bowl, shape it into a mound, and scoop out the center to form a deep hollow.

Break the eggs into the center and beat gently with a fork for 1-2 minutes, as if you were going to make scrambled eggs. Begin to draw some of the flour from the edges, over the eggs, until the flour is incorporated. The dough will be very sticky, but you will soon be able to put the fork aside and continue to blend the dough with your hands (if you find the dough too sticky to work with your hands, add more flour and continue).

Knead the dough with your hands for about 5 minutes or until the dough is smooth, yet stiff. To properly knead the dough, use the heel of your hand and push against the dough, away from you. Fold the dough over and repeat.

(Proper kneading is very important to the outcome of the pasta, so don’t skimp on time! You should be able to see a real difference in the look of the dough when it is done. It should still be a bit sticky to the touch.)

It is now time to let the dough rest. Return it to your bowl and cover with a clean, damp towel or wrap in plastic. Because you have developed the gluten in the flour, it now needs to rest for at least 15 minutes (or up to two hours) to relax the gluten. This will make the dough easier to work with when you begin rolling it out.

Unwrap the dough. It might feel a bit sticky, but do not add more flour. Dust your hands with flour and knead the dough for a minute or two.

Set the cylinders of your pasta roller at the largest opening. Roll out the dough on your work surface so that it is flat enough and the width will fit into the rollers of the pasta machine. Run it through the machine two or three times.

Close the opening on the rollers by one notch so that the opening is thinner. Repeat, continuing to roll a thinner dough as you close the cylinders of the pasta roller. Continue until you have the desired thickness. You now need to leave your pasta to dry for about 10 minutes. If your pasta begins to look dry at the edges, and have cracks, you have dried the dough for too long! (Consider the weather: humid day, dry day.)

Feed dough through the cutters to your desired shape. Fettucine is a wide noodle, then linguine, then spaghetti; angel hair is the finest.

Cooking Instructions:

If you are going to eat the pasta right now, drop it into a big pot of boiling, salted water, give it a stir and boil for just a minute or two. Fresh pasta cooks very quickly! Really a minute or two at the most.

Drain (do not rinse) and serve with sauce.

If you are not going to cook your homemade pasta right away, be sure that you dust it with flour and “fluff” it up so that the noodles don’t stick to each other.

Fresh pasta is best eaten just after it’s been made, but will keep for a day or two in the refrigerator.