One of my favorite activities is making fresh pasta, because it's pretty awesome to see a mound of flour transform into something you usually buy from a store. If you're interested, I've love to share how I make it...
1. Make the dough: for each person, measure out 3/4 cup flour + 1 egg. Dump the flour into a mound on your work surface, form a well in the middle, and crack the eggs into the well. Add a splash of olive oil. Use a fork to break the yolks and gently pull in the flour until the eggs are mixed in. Start kneading the dough with your hands, adding water if it's too dry, or more flour if it's too wet. Knead until soft and pliable. (Confused? See step-by-step photos here.)
2. Roll it out: you can just use a rolling pin, but I find it extremely difficult to get the dough thin enough. I use an old Imperia pasta machine (like this one, but there are cheaper ones out there too). Basically, you just cut off a section of dough, then feed it through the machine multiple times until it's paper thin. If you roll it by hand, get it as thin as you possibly can, and then try to get it even thinner.
3. Shape the pasta: for capellini and fettuccine, either use the attachment that comes with your pasta machine to cut it into strips, or use a pizza cutter to do it by hand on your work surface. Garganelli is formed by cutting out squares and then wrapping them around a pencil. Farfalle is formed by cutting out rectangles and pinching them in the middle. Orecchiette (please excuse my funny looking ones in the photo) is formed by rolling your pasta into a rope, slicing off a little bit at a time, then pulling the side of the knife across it. Or buy a ravioli press and make a tasty spinach & ricotta mix as a filling.
4. Prevent it from sticking: as soon as you shape your pasta, toss it with flour. If you don't, the pasta will start drying and stick together, and will cook as one big, unappetizing clump.
5. Cook: bring a large pot of salted water to boil. Cook pasta for 3 minutes. Test. Cook more, if needed. Drain.
6. Eat & enjoy: I always go the minimal route with fresh pasta. The other night, I sautéed some kale and shiitake mushrooms in butter, tossed it with the capellini, and topped it with shredded parmesan and freshly squeezed lemon juice. It was light and delicious – and so gratifying to eat something made from scratch.
