- 3 1/2 cups all purpose unbleached flour (sifted, plus extra flour for preparing)
- 1/2 teaspoon salt
- 4 large eggs (beaten)
- 2 tablespoons water
Hello a year ago
I would definitely make it again! Simple and quick recipe!
Mary Ann a year ago
I tried this today decreasing the salt to 1/4 tsp. and adding 1 tsp. of olive oil. Most doughs need to rest after being worked so that they will roll out easier and this dough definitely benefited from resting (to let the gluten relax). I doubled the recipe to "play around" and cut fettuccine sized strips as well as 1" wide strips. I also cut some wider and tried my hand at a few herb-seasoned ricotta-filled ravioli and then cut some wider still and used that same filling to make some free-form lasagnas. Everything boiled up wonderfully... tender and delicate! Yum! Can't wait to try some of the noodles/pasta in some homemade turkey soup after Thanksgiving! All I can say, after my first attempt at homemade pasta is you gotta try it! And you DON'T need a pasta machine either! Keep your rolling pin and work surface well-floured, keep a pastry brush handy to brush excess flour off the rolled dough, and keep a stainless steel dough scraper handy just in case you do get a bit of adhering to the work surface.