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Homemade Pasta

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Ingredients
  

  • 4 cups flour
  • 4 eggs
  • some water
  • 2 tbsp olive oil (more if you prefer)
  • pasta maker
  • extra bowl of flour

Instructions
 

  • In a clean flat surface, create a mountain-like shape from the flour. Make a hole in the middle. Put the eggs in the middle. Beat the eggs, then slowly mix the flour with the eggs. Use your hands to mix everything together. Soften the dough mixture with olive oil and a little bit of water. Keep kneading the dough until you’re able to form a ball. Sprinkle a little bit of water in between.
    Once you’ve formed a ball, put it in a container then cover the bowl with a clean kitchen towel or a saran wrap. Let the dough rest for 30 minutes. Start boiling a pot of water for the pasta.
  • After the dough has rested, slice the dough in small pieces, slightly flatten with your hand. Then pass one piece of the dough into the pasta maker, starting with the widest opening (knob setting 1). Sprinkle flour on top of the flatten dough, fold in half then pass it through again the roller. Repeat this process several times, lightly sprinkle the sheet of dough before it passes the roller each time. Adjust the knob settings(all the way to 5) as you go along. If you don’t have a huge space, don’t hesitate to cut the sheet of dough before shaping the noodles. Generously sprinkle flour onto the spaghetti roller, and the platter where you’ll spread out the spaghetti noodles. A pasta drying rack would be nice to have for this part.
  • Insert the sheet of pasta into the spaghetti roller, then crank up the roller. At this point, I was rolling the handle, and taking a picture while my husband held the pasta. Team Work!
  • Onto a pot of boiling water, slowly drop the noodles to cook. In separate sauce pan, make your spaghetti sauce (browned ground beef, spaghetti sauce, 3 tbsp of sugar, sprinkles of salt, ground basil and ground oregano). Transfer the cooked pasta into the pasta sauce. Gently stir until combined.

Notes

With the amount of ingredients to make the dough I’ve actually only used 3 slices of the dough. I saved the remaining two in a ziploc bag and stored them in the fridge to use for fettuccine noodles some other time.