Homemade Fresh Pasta

pasta is love,

homemade pasta is magic

What you will need: 

3 large eggs at room temperature 

300 grams of semolina flour (about 3 cups) 

2 teaspoon salt

Start with making a well with flour on a hard surface that you are ok with getting messy. 

Crack eggs directly into the well and slowly whisk the eggs and incorporating flour into it. Once there is enough flour mixed into eggs that you don't have to worry about eggs running everywhere use your hands to knead until smooth. Kneading takes a good few minutes and I recommend having a second set of hands in case you need a break. 

Next divide the dough up into 6 sections, cutting it like a pie is the easiest way to end up with similar sizes. At this point you will be very very happy to have a pasta roller. If not get to rolling until the dough is at the right thinness. With a pasta roller start at the largest setting and roll pasta through 2-3 times at each setting until it is the thickness you like. 

You can either hand cut your pasta with a little wooden roller, leave flat to use for ravioli or lasagna, or use the add on for cutting the noodles on your pasta roller. 

Let the noodles dry for about 30 minutes and then add to boiling water and cook for 3-4 minutes until al dente. You can also store your pasta in the fridge for a week or freeze your pasta to save for future meals.