Is homemade pasta a basic thing for you? For some people it is a basic thing.
Like pasta, hmm, dry or homemade tonight?
Not for me. I had no idea that pasta was made entirely from flour. And eggs. And salt!
And you know, homemade pasta is just so good, so filling, so tasty, it doesn't take much to dress it up.
A bulb of fried garlic (ten please).
Some chili flakes and olive oil.
You can add bacon if you like. For me, for a while, I'm off the pig (it's a terrible, dark time for us all).
Do you have a pasta-maker? That will make it easier to get it thin.
I don't have one, so I went after it with my rolling pin, full of confidence. But it was still really thick.
Unless you like it thick.
And I do.
Homemade Pasta Dough (adapted from David Lebovitz)
1 1/2 cups all-purpose flour
3 cups flour
4 large eggs, at room temperature
Place the flour in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour and semolina. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.
Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.
(You can keep the dough for several hours at room temperature.)