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Pasta gets a bad reputation as being "unhealthy" but that simply isn't true. It has very few ingredients when made at home and probably contains more protein than you think!
Servings: 2 large portions
Ingredients:
3 large eggs at room temperature
2 1/4 cup all-purpose flour
Directions:
Find a room temperature surface (not marble or cold stone)
Measure out flour and create a "well" or hole in the center
Then crack your eggs into the well
Take a fork and begin whisking eggs into the flour. Combine slowly, adding flour from the outside well walls into the eggs
Try to keep eggs in the center. If well busts it is ok
Knead until a smooth ball is formed then cover with plastic wrap and set in the fridge for at least 30 minutes
It is easiest to have a pasta maker that attaches to a countertop to a stand mixer but it is not necessary
Salt a pot of at least 6 cups of water
Divide your dough ball into 4 equal parts *NOTE make sure to cover the dough that is not being used so it doe not dry out
Begin on the lowest setting of your pasta maker. Run the dough through until relatively equal on all sides then increase the setting to thin out the dough
Once you reach your desires thick/thinness, use the shape pasta cutter you want and run it through
Repeat this process with the remaining pasta dough
Once all the pasta is finished, boil the pasta for 2 minutes for a perfect al dente
BONUS* You may choose to add herbs to your pasta. Reach your desired thinness, then add fresh herbs to half of the dough, then fold to over. Try as best you can to seal the edges before sending it through the press.
