I’ve always been envious of people who make their own pasta. At a friend’s house on Saturday night, I helped them roll and cut pasta dough and finally just asked them how it’s done. This is the magical ratio I received:
1 cup of flour
1 pinch of salt
a little water
(while you knead it, if you need it)
Pretty dang simple! Crack the egg into the flour and cut in. Knead for 10-15 minutes. Refrigerate for later, or roll right away and cut as thinly as possible. I boiled it up for about 4 minutes, strained it, and mixed in a little butter, parmesan, and basil.
I feel like a real chef now!
Next time, spinach and sundried tomato pasta…