Homemade Pasta


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 egg
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…

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