2 eggs
1-1/2 C. flour
water, if needed for consistency
salt, if desired
Mix together the flour and about 1/4 tsp. of salt, if you want it in there. Make a well in the flour and break the eggs into the well. Blend the eggs and flour together using your fingers. Squish, squish. The Italian Knead, remember? If the dough is too dry (ie it won't hang together) work in a little water via kneading the regular way. The dough, at this point, should be a fairly stiff, unworkable ball. Let it rest covered in a damp tea towel or plastic wrap about 20 minutes. Now you should be able to roll it out. Roll it out to about 1/8th inch thickness (about 0.3 cm)*. Now you can cut it into whatever shapes you want. If you have a pastry cutter, it'll work like a dream, but a clean, sharp knife will work just as well. I don't try to get too fancy with my homemade pasta shapes, but if you want to, be my guest. From the appearance of store-bought pasta, I gather that it is not rocket science. Just regular science with a certain amount of peculiarity that requires learning by experience**. Anyway, once your pasta is shaped, all you have to do is boil it, usually for about 2-3 minutes.
*Heh. I just did the math for the sake of accuracy and determined that it is exactly 0.3 cm. Yeah, I'm that good.
**IE trial and error, the awkward 20-somethings of the scientific family and the source of: radiation therapy, antibiotics, and tupperware. So if you happen to be in that indeterminate period in life, the next time someone corners you at a family gathering and starts to give you the third degree about that nice girl/boy you took to the prom almost a decade ago, remind them that you're still in the process of discovering penicillin so give it a rest.
1-1/2 C. flour
water, if needed for consistency
salt, if desired
Mix together the flour and about 1/4 tsp. of salt, if you want it in there. Make a well in the flour and break the eggs into the well. Blend the eggs and flour together using your fingers. Squish, squish. The Italian Knead, remember? If the dough is too dry (ie it won't hang together) work in a little water via kneading the regular way. The dough, at this point, should be a fairly stiff, unworkable ball. Let it rest covered in a damp tea towel or plastic wrap about 20 minutes. Now you should be able to roll it out. Roll it out to about 1/8th inch thickness (about 0.3 cm)*. Now you can cut it into whatever shapes you want. If you have a pastry cutter, it'll work like a dream, but a clean, sharp knife will work just as well. I don't try to get too fancy with my homemade pasta shapes, but if you want to, be my guest. From the appearance of store-bought pasta, I gather that it is not rocket science. Just regular science with a certain amount of peculiarity that requires learning by experience**. Anyway, once your pasta is shaped, all you have to do is boil it, usually for about 2-3 minutes.
*Heh. I just did the math for the sake of accuracy and determined that it is exactly 0.3 cm. Yeah, I'm that good.
**IE trial and error, the awkward 20-somethings of the scientific family and the source of: radiation therapy, antibiotics, and tupperware. So if you happen to be in that indeterminate period in life, the next time someone corners you at a family gathering and starts to give you the third degree about that nice girl/boy you took to the prom almost a decade ago, remind them that you're still in the process of discovering penicillin so give it a rest.
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