Ken's Pasta from scratch
You're going to need the right flour. This is critical. So get the "Tipo 00" Italian flour.
Sift 2 cups into a bowl. Don't just scoop out the flour, sift it. Add a few pinches of salt and a splash of olive oil. Beat 3 eggs and add to the flour. Mix into a dough.
Lift out the dough and kneed it for several minutes on a floured surface. To kneed push the dough away from you with the heel of your hand, fold it over, turn it 90 degrees, and repeat. The dough is ready when it is smooth, elastic, and bounces back slightly when poked. Wrap tightly in plastic wrap and place in the refrigerator for at least one hour and preferably longer.
Remove from refrigerator, roll flat with a rolling pin on a floured surface.
Cut into any shape you want, then boil as usual. Boil in salted water.
But remember, homemade pasta cooks much faster than the dried you get from the supermarket.
Content written and posted by Ken Abbott abbottsystems@gmail.com