Pasta is very easy to make. Essentially, its flour and eggs. Being that we are a family of 6, I can’t see logic in making this recipe in its original format. I triple it. I have a Pasta roller which also cuts my pasta into those nifty little strips. I have been making alot of pasta lately because it makes for an affordable and easy Zombie Apocalypse Prepping item. I also speed my drying time by placing my pasta on the drying racks of my food dehydrator. The only down side to making your own pasta is storing it. In order to keep it from becoming damaged or pasta crumbs, it ideally should be stored in a box or jar. How much pasta does it make? Well, never enough.
6 Cups of Flour
9 Small Eggs
3 Pinches of Salt
You can be adventurous and liven your pasta with spinach, a little spinach juice, carrot juice, Basil, tomato paste. I run my spinach thru the juicer so my pasta remains smooth.
Add Flour and Salt to a large bowl and mix. Make a well in the middle and add the eggs. Begin using your hands to mix the flour into the eggs. This process can be sped up by a food processor.
Transfer to a lightly floured surface and knead about 4 or 5 minutes, until smooth. Form it into a soft ball and wrap with plastic wrap. Put in the fridge for 30 minutes. (But keep it under an hour) This reduces the tearing of the dough.
Divide into 12 equal pieces and roll thru your pasta machine going down a notch until pasta is 1/8th inch thick. Dust with flour as needed. By hand, roll on a lightly floured surface until its a 1/8th inch thick.
If you plan to fill the pasta, do it immediately or it will begin to crack during handling. If you will make ribbons, strands or shapes you can let it sit on a clean dish towel for 30 minutes before cutting. You can get creative and use small cookie cutters for shaped pasta. Let dry at room temp for about 2 days
I use the dehydrator to dry my pasta.
Cook pasta by adding it to salted boiling water.
Typically you would cook 3 to 4 oz of pasta per person.