Fresh Pasta without the Machine

Though not inherently superior to dried pasta, fresh homemade pasta is always a real treat with endless possibilities.  Not just the sauce pairings or applications, but the shape, size, type of noodle, and ingredients can all be manipulated for a unique meal every time.

Here I give the most simple and straightforward way to make pasta, but trust me, even though I'm not infusing the dough with leeks or herbs (which is very delicious, I might add) this basic recipe is anything but bland and boring. 

To get the best results for texture, color, and flavor, I like a specific ratio of semolina to regular all-purpose (AP) flour:  Seven parts AP to three parts semolina.  Don't freak out quite yet, though, this is not difficult math.  I promise. 

To make one serving of pasta, you'll need 100 grams (yes, that's metric) of flour and one large egg.  So if you plan on serving four people, you'll need 400 grams of flour, and four eggs.  You really can't forget that.  Additionally, for each serving, you want to weigh out on a scale 70 grams of AP and 30 grams of semolina.  That takes care of the 7:3 ratio.  If you can't find semolina or don't want to go back out to the store, you can use 100 grams of AP and the pasta will still turn out great.

A couple more things of note:
1. Don't expect this pasta to boil for 8-10 minutes like the boxed variety.  Thinly cut fresh pasta might only need a 90 second dunk.  The only way to know it's al dente is to check by breaking off a piece and trying it.
2. Salt is not optional.  If you don't add salt to the dough (and it doesn't need much), the pasta will taste dead.  If you still won't listen, then please, for the love of the flying spaghetti monster, salt the water you boil the pasta in!

Make this for friends and they will think you're a good cook.  Make this in front of friends without a recipe book, and they'll think you're a culinary god.  Allora, mangia, e mangia bene!



Ingredients (adjust for amount of servings necessary):

100 grams of flour (70 grams AP, 30 grams semolina)
1 large egg
1/4 t of salt
Extra flour to prevent sticking

If you cannot find a scale that has metric measurements, 100 grams is 3.5 oz, or about 3/4 C of flour. However, if you're using volume (like cups) instead of weight, you can really mess this up.