There were few things that I learned in Italy and I would like never to forget, so I decided to share here. One of them is homemade pasta that is actually not that hard to make and it does not require for you to have a rolling machine.
- Olive oil (1 tsp)
So, basically, for I take 1 egg for 100 grams of flour. Usually for one person would be 100g of flour.
Make a heap of flour on the worktop, with a hole in the middle (like a vulcano). Pour the eggs, pinch of salt and a little bit of olive oil in the hole and start to mix. Just add some flour of the ‘mountain’ to the ‘lava’ of the eggs, and stir with your finger. Use one hand to mix the dough, use the other hand to keep the eggs from breaking through and running all over the table. You could use a bowl and a spoon or whisk for the mixing, but this way is much more fun. Check the consistency of your dough (not too moist or dry). Knead the dough for at least ten minutes. Use both hands. Fold, knead and twist the dough until you get a supple, slightly elastic ball.
Put some more flour on the work surface and roll the dough. It might be that you will need to divide it into several parts. The dough has to be really thin. The hang it somewhere to dry, I usually use chairs until dough becomes less sticky and a bit dry. It would take around 10mins. (People who are using pasta machines usually dry it after cutting, but for this more traditional way it just makes easier to cut).
After pasta dries, return it to the work surface. Dust some four and start rolling the dough from top until the middle and then from bottom until the middle. Make sure that sides are not sticking and add some more flour to the surface if it is needed. Once rolled, cut into into 0,5 cm stripes. Unroll them by hanging pasta on knife and add to boiling water. Once it starts boiling again it takes 2mins for pasta to be ready.