So totally made this last night!! And it was AWESOME!!!!!!!!!
I used this recipe (can’t find the site I found it on)
2 /1/2 cups all purpose flour (I used white bread flour as we didn’t have all purpose and cake flour doesnt have enough gluten in it)
1 tsp salt
and I added a drizzle of oil (prob about 2-3 tsp)
I sifted flour and salt onto the table.
Made a well in the center.
Cracked the eggs into the well.
Added the oil (I eyeballed it).
Gently whisked eggs and oil, slowly bringing in flour from the sides.
When it got too thick for the fork, I used my hands to gently mix the rest.
Because I used bread flour this felt VERY tough whilst I was kneading it (in fact I almost tossed it away in frustration) but I kept going until it was as smooth as I could get it.
Wrap it in plastic wrap and set aside for at least 30 min. This allows the gluten to rest and it becomes stretchy when you use it. I made my bolognaise sauce during this time.
After 30-40 min, unwrap and flour your service like crazy. I cut off 200g for 2 of us (afterwards, even 150g might have made a perfect amount if you’re not a large portion person) and rolled that through my pasta maker and then through the fettuccine cutter and hey presto! PASTA!!
Got some water boiling on the stove, added salt and added the pasta. It cooked for barely 3-4 min and it was done.
Out of all the videos I watched, these two helped me the most with methods used in both making and rolling 🙂
Didn’t think it would make such a huge difference, but damn homemade pasta tastes good! You can actually taste the egg in the pasta and it just tastes so fresh!
Oh yea, making it “Italian Grandma Style” on the counter!
I literally did a dance of joy when this happened haha!