Why make your own pasta? first off, it tastes so much better, not that hard to do.....and you can store it (short shelf life) - but worth it.
1 - Use room temperature eggs and fresh is best (I have hens... good thing)
Very important eggs are at room temperature.... I USED todays eggs for this goodness!
2 - DO NOT ADD SALT
3 - If too sticky, add water, need water... add some (perfect dough should not stick to your fingers)
4 - As for the flour you choose, this is 'my' preference.... this is what I like - you can't go wrong with
KA (but I recently ordered some from Italy to make some Pasta for Rich, cause Italians know
there food. - which is a good thing!
|Dough kneaded and resting|
|put some dough through the 'stretcher'|
|Making a thick spaghetti|
|the dough lightly tossed in pasta flour, drying and will have for dinner - tossed in Olive Oil and Garlic -|
That is it Folks! this pasta will accompany some Beef Tenderloin for supper tonite!