- 1 cup of flour
- 1 egg yolk
- 1 whole egg
- Salt – to your discretion
- The more you knead the dough, the tougher it becomes as you are working out the gluten in the flour. For minimal effort, using a mixer could knead the dough with less effort, resulting into a softer dough.
- If dough is lumpy, knead/mix more.
- If dough is sticky, add more flour.
- If dough is crumby, add more water.
- This recipe yields 7-8 oz of pasta. Proper pasta serving is around 3-4 oz.
- Use semolina or durum flour for a nice, tender pasta.
Use these Tips and Tricks to impress your guest!
- When you’re using the pasta machine, connect the end of the pasta dough to the other end. This way, you don’t have to constantly pick up your dough and feed it through.
- Mix salt and flour in a big bowl. Make a well, and crack the eggs in it. Beat the eggs with a fork while also slowly trying to incorporate the flour. Once the egg and flour form a wet mixture, start kneading with your hands until you can form a smooth ball. Portion and let it rest. Rest for 30 minutes to 1 hour.
- After resting, use a rolling pin to roll out the portioned dough. Thin out the dough so that it fits in pasta machine’s feed. Start from 7 and gradually decrease to your desired thickness. I stop at 4 as it has enough thickness to it, resulting to a nice, tender bite feeling.
- Boil water. Add salt. Add fresh pasta and wait until al dente.