All you need is just two ingredients to make pasta- flour and eggs. How easy is that? The only troublesome part is the kneading and rolling but hey, its worth it when the noodles has so much texture after cooking. In local terms, it is very QQ! (meaning great texture with bounce)
Ingredients (for 3 adults)
- 2 cups of all-purpose flour/ plain flour
- 3 eggs
Basically, my rule of thumb is that the number of eggs will state the number of people you are to cook for. And its about 3/4 to 1 cup of flour per person. Some recipes state 1/2 cup for one person but I found it the dough still too wet and so I increase the amount.
1) Place the flour on a big working surface or big deep bowl
2) Make a well and place the eggs inside. You can add a few drops of olive oil and 1/2 teaspoon of salt if you want too. Its optional.
4) Then, after mixing it, put on a working surface to knead it until its smooth and soft. If you are not sure if its good, you take a paring knife and slice through, if you still see air bubbles, you continue kneading. It should look like the below picture after cutting through- smooth and no air bubbles.
5) Then you use a cling wrap and wrap it up for about 30 mins
6) After that, divide the dough and roll it out in individual portions. So if you have 4 people eating, you divide the dough into 4 pieces. As you cut out the first piece, you leave the rest of the dough wrapped if not the dough will harden up.
7) Keep your working table and dough well-floured. You flatten the dough with your hands and put it through the pasta maker. If you don't have one, don't fret. You are just one of all traditional Italian housewives who believe in everything by hand. You just need a rolling pin to roll it till its very thin and smooth. It should be very translucent. The picture below is still not good enough.
8) After that, you either use your machine or roll it up and cut by hand to the kind of noodles you want. As you can see, your children will enjoy making this as to them, its like playing with play dough.
9) Keep flouring your noodles so that it wont stick. I made different kinds of noodles to try it out. Finally, put your noodles in a pot of salted boiling water for only about 2-3 mins. Homemade pasta cooks much faster. So test it first before taking it out of the boiling water.
After making my own pasta twice, I concluded that the noodles I like best is still the thinnest one (picture below). From both attempts after making, and trying to make the dough as thin as possible, the top Fettuccini ones turned out still too thick for my liking.
Made beef bolognaise sauce topped with grated parmesan cheese and bacon