Homemade Pasta is without a doubt my favorite thing to make. If Baking Bread is my therapy, then making my own pasta is self-indulgence.

There is just something so magical about 1 egg and flour, gently converted into your own homemade pasta. After all that is in essence what pasta is, egg and flour. We can go crazy with AA flour and organic free range eggs, but that is all preference, the bottom line is, egg and flour. I do many pasta making classes and it is always great fun, but then I am in a teaching mode and although I LOVE it, I am not really making my own homemade pasta. Yesterday I decided to go there……. to my happy place……. pasta making.

I happen to have a couple of goose eggs in the fridge and everyone who has tried it says making pasta with the yolk of goose eggs are just on a different level.

Making your own pasta, really is the easiest thing to do, you have patience and a positive attitude towards learning something new. I hope to take the fear away and that you really will try. Once you have the skill, it is the most fun you will every have with your children in the kitchen.

I know your next question is: “Do I need an expensive pasta machine?”

The answer is: “NO!”. You make basic pasta like a true Italian Mama without a machine, but you can get good affordable ones at Yuppiechef.

The general rule is 1 egg for 1 cup of flour. Whether you must add water or olive oil definitely changes from one mama to the next, so I will just give you my version.

Homemade Pasta

serves 2

Ingredients

3 whole egg – I used 1 goose egg yolk

250 ml flour

10 ml olive oil

a little water if needed.

Method

Scoop the flour onto a clean kitchen surface and make a well in it. Break the egg into the well and add the oil. With the fingers of your one hand you start bringing flour together, add a teaspoon of water at a time if needed. Work the mixture until it comes together in a ball and then start kneading it on the kitchen surface. The dough must have a shine to it and be pliable. Place the dough in a plastic bag an rest for 30 minutes.

Attach your machine onto the side of a clean kitchen surface and dust the table and machine with flour. Set your machine on widest setting, on my machine it is 7. Flatten the dough somewhat and start rolling the dough. Keep turning the machine to lower settings, I do 7, then 5, then 3. For spaghetti and tagliatelle, I stop on setting 3. Basically that is it.

Boil the pasts for 4-5 min in a big pot of salted water and enjoy with your favorite sauce. I made a mushroom sauce.

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