Homemade Pasta

I had not made fresh pasta since I was a child!! My father and I used to make them, once in a while, sending flour flying through the whole kitchen!!! Beside the fun of it...the taste is incredibly better that the dry pasta you buy in the store.
It really is not hard to make, and so rewarding! For this recipe, I followed Mario Batali's recipe. You should try too!!!

Homemade pasta

Makes 2 pounds of pasta



7 cups all purpose flour
11 large eggs


Place the flour on a flat surface, such as a large cutting board or if you have granite counter tops, directly on it.

Make a well in the middle and add the eggs. with a fork, or a small whisk, beat the eggs together, slowly starting to incorporate the flour. Continue adding the flour to the eggs, while keeping the shape of the well. The dough will eventually come together when about half the flour is incorporated, looking pretty messy!



When all the flour is mixed in with the eggs, you can start kneading with your hands, using your palms. You may have to add a little more flour if the dough is too sticky, or a bit of water if too dry.


Once the dough has come together, continue the kneading process, on a lightly floured surface, for a good 10 minutes. The dough should be elastic and a bit sticky. Do not skip this step...!
When done, wrap in plastic wrap and set aside for about a half hour, at room temperature.

Roll and cut as desired.