Making pasta always brings back childhood memories (even one of me spilling the egg and flour all over the floor…) it makes me think of my grandparents too, and how my nana always tells me stories about how they made pasta and ravioli from scratch. All. The. Time. I think they’d be proud of our pasta making adventures.
2 1/4 cups flour
3 beaten eggs
Put all the flour into a mound with a hole in the middle on a cutting board. This is called the well, and in the middle add as much egg as can fit, meaning it doesn’t spill over the edge. Incorporate flour from the edges and more egg, until you start creating the consistency of dough. Then go ahead and knead it with your hands, until its not sticky anymore. Refrigerate for 20 minutes.
Split the dough in half, and sprinkle the counter and rolling pin with flour before rolling it out. Put it through the widest setting on the pasta machine a few times, then each time after that decrease the thickness by one setting. Then put it through the cutter of the kind of pasta you want, and you’re done! Well you have to cool it, but you’re pretty much set. Got a good workout kneading and rolling, huh?
Having a pasta thinner/cutter is very helpful, but this isn’t impossible to do without it. Cutting the pasta into thin strips for spaghetti after you’ve rolled it out pretty thin isn’t horrible. And plus, all your efforts will be rewarded when you taste it!