Homemade Pasta
edited down from https://smittenkitchen.com/2014/05/fresh-spinach-pasta/
2 eggs
2 egg yolks
220 grams all purpose flour
1/3 teaspoon salt
tiny tiny drops of water only if needed (I added about 1.5 teaspoons)
- In the large glass mixing bowl, mix flour and salt.
- Make a well in the middle and add in the egg yolks and eggs.
- Stir, stir, stir to combine.
- Dump on counter and knead 1-2 minutes until combined. If it's very flaky, add water. If it's too wet, add flour. Err on the side of too dry.
- Let rest 5 minutes covered in plastic wrap.
- Knead for 5-8 minutes more until smooooth.
- Wrap in plastic wrap and let it nap for 1 hour.
- Divide into fourths.
- Run each ball of dough through on level one, folding the dough in half after each round, until sheet is smooth and about as wide as roller.
- For spaghetti, roll the sheet through twice on 3, then twice on 5 producing a thin sheet ready to cut.
- Set on a lightly floured surface and let it sit as your roll the other dough balls.
- Change pasta head for the cutter.
- Cut the sheets into your desired pasta shape--place back on the lightly floured counter spreading the noodles out carefully so they don't stick together.
- Bring a pot of salted water to a boil. Cook the pasta for 2-3 minutes until cooked and slightly al dente.
