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I’ve made homemade pasta off and on for a few years now. I started off using a rolling pin, but that got old pretty quickly so I upgraded to this pasta machine in 2010. I’ve learned a few tricks over the years. My favorite recipe uses three eggs mixed with two cups of flour, plus however much water you need to make a very thick dough. The amount of water needed depends on how large your eggs are, but it isn’t very much. It’s very important to let the dough sit for at least fifteen minutes after you finish kneading it before you start rolling it out.
I’ve learned to roll all of my sheets of pasta out first, and then start with the one that has been sitting out the longest when I run them through the slicer. I also use the sheets of pasta uncut in lasagna, and to make ravioli. When I make ravioli, it works best to roll out a sheet, fold it in half to make the ravioli sections, cut them apart, then move on to the next sheet. I also learned that I like the pasta to dry sitting out on clean dish cloths rather than on a tray. Maybe eventually I will upgrade to something like this pasta drying rack – or fulfill my life-long dream of learning woodworking so that I can make my own. They don’t look that difficult!
We made pasta over Christmas, and it was the first time that having the kids help was actually helpful – a new milestone in our family! I think we will be making more homemade pasta now that I have three able-bodied helpers in the kitchen!
Do you make noodles from scratch? Do you have a favorite pasta dish that we should try making? I usually use our sliced noodles for chicken noodle soup – so delicious!