How To Make Pasta From Scratch

Ingredients for pasta:

- an egg and cup of all purpose flour( per person, so one cup flour and one egg would make a one person serving

... 

yes thats it, but if your dough's too dry don't hesitate to use some water but I'll get to that point later. 

How to Cook pasta:

- This isn't about cooking pasta yet, you have to make it. So first of all, you pour the flour onto a flat surface or maybe a bowl, but the bowl has to be large. 

-You make a well in the flour which is a sort of hole. And then you crack your egg/s into it. 

Tip: if its your first time I recommend you to stir the eggs into like a omelet yellow liquid thing instead of cracking them straight in so its easier to mix

-When you start stirring it into a dough be sure to sift in the edges of the well into the egg mixture slowly and in small portions until it turns into a clumpy texture, then you are able to move on to the next step

-This is the next step where you knead it with your hands. Put the rest of the flour into the clumpy mixture and knead it into a good dough. if its too dry and falls apart, use water during kneading to make it softer and if its just too dry add flour (no accurate measurements, its more of a ratio process, like just until its right)

Tip: If dough is getting stuck to your fingers, just add flour and scrape it off. DO NOT ADD WATER.

-The dough should now be very smooth and bouncy. You'll know this when you press your finger against the dough and it goes back to its original form. Cover it with plastic wrap or a damp towel and leave it out for 30 minutes to proof in room temp or one hour in the fridge

-After taking it out from proofing the dough should be very malleable so roll it out into a flat shape. Though if you roll by hand it will take very long as it needs to be so thin as to see your hand through it. Use flour to not make it stick to the board and your hands but you can't roll it if its too elastic and dry so if you are facing that issue after some time add water or leave it to rest again.

-It should be a thin rectangular shape when you cut it out. You can use this for any pasta you want (except potato pasta).

-Onto cooking pasta! you just throw it into boiling water that has a tablespoon of salt in it until it floats. You still have to keep watch on it though so it doesn't bubble over.

Tip: Preserve your pasta (not cooked) by keeping it in the fridge for atmost 2 days

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