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Homemade Pasta
And How to Make it

Homemade pasta is one of the simplest homemade products that you can make in your kitchen. Making your own pasta is extremely simple there is however a bit of effort involved.

Making your own homemade pasta will if you're anything like me give you a sense of gratification as your feeling of achievement will be far greater than that you would get from grinding your own coffee or making your own wine or beer.

It's a little but more difficult than grinding your own coffee and far simpler than making your own wine or beer.

You get the same advantages as other do it yourself food and drink products as well as a truly fresh and delicious product.

So, let's get down to brass tacks:

Ingredients:

1 lb. white flour. (American bread-making flour, or Italian grade 00)
4 eggs
Pinch salt

To Make the Pasta

Note: the American bread-making flour will make slightly firmer pasta as it contains somewhat more gluten.

If you require a slightly more yellow egg noodle colour and flavor you can achieve this by removing some of the egg white and adding additional egg yolks.

Place the flour on a large board and make a large depression in the center. Break the eggs into a bowl and beat just sufficiently to ensure that the yolks and whites are combined

Pour the beaten eggs into the depression in the center of the flour add a pinch of salt and mixed gently with your fingers until all the flour has been moistened by the egg.

If the mixture is still dry and crumbly wet your hand with water and fling the drops onto the flour.

Don't add too much water all you need to do is just keep the flour from being powdery/crumbly, in other words you're not actually using water as an ingredient.

You've now reached a stage where you need to apply a little bit of effort. You now need to knead the flour into a dough. I would suggest that you use the heel of your hand to do this as in this way you will avoid tiring your fingers.

It's important that you knead the dough for about 10 to 15 minutes. Doing so allows the gluten in the flour to combine which makes up for but elastic pasta dough.

Let the dough rest covered with a moist towel for approximately 20 minutes.

You now need to shape the pasta dough. Sprinkle a large work surface, marble, wood, or Formica with a little flour.

I would suggest that whatever work surface you use it must be extremely flat and at least 15 x 15 inches.

Use a wooden or ceramic rolling pin, sprinkle flour lightly over the rolling pins surface.

Start rolling the pasta dough from the middle and work your way outwards creating a large and relatively square slab.

One thing is abundantly clear, no matter which story of pasta's origins appeals to you, pasta, in its many forms is here to stay.

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