There is nothing I love more than fresh pasta. The bummer is that unless I make it, I can’t eat it–a total bummer. You can imagine my excitement when I opened an old-fashioned pasta crank for my counter top from my parents for my birthday! Yes, I know, KitchenAid makes an attachment, but I didn’t like it–so old school style it is. Wasting no time, I spent my afternoon on Thursday whipping up some of my favorite pastas–lasagna, lemon fettuccine & sheets for ravioli.
You Will Need:
3.5 cups flour, made into a mound (note: I use gluten free flour, but this recipe works with regular flour as well!)
4 eggs (you’ll notice 5 yolks in my photos, because on of my eggs was a double yolk!)
1. Start by forming your flour into a mound like the photos.
2. Crack your eggs into the mound.
3. Using a fork, slowly incorporate the center of the mound until dough starts to form.
**Be careful not to let the “walls” of flour capsize or egg will go everywhere!
4. Dough will begin to come together in a shaggy mass.
5. Flour your surface again and begin kneading the dough, until dough feels elastic-y and smooth.
6. Cover your pasta dough in plastic wrap and let sit in room temperature for about 20 minutes.
7. Your dough is ready! If you have a pasta roller, go to town! If not, use a rolling pin to roll very thin strips of pasta dough, boil and serve!