100g strong flour to 1 egg.
It is that easy. And do you know why some pasta are so super yellow? Some people like me will add an additional egg yolk to 200g of flour or use only egg yolks. I have used 200g of flour to 4 egg yolks and it works perfectly. You will also need loads of additional flour to dust the dough.
Just slowly scramble the eggs and use a spatula to move the flour in and mix with the eggs slowly. You can do it on the bench or in a bowl. Then turn it out on a flour bench and start working the dough until it all comes together. It should end up like a smooth ball.
I cut this ball into 4 pieces. Pat each ball with flour. Flatten each ball with the palm and then you are ready to pass it through the pasta machine one at a time. Usually on the number one, I will pass it through about 3 times. Pass, fold, dust, pass, fold, dust, pass, fold and then onto number 2. Just have to pass through one time from number 2 to 7. I love my pasta quite thin.
From this dough, I made some pappardella. Pappardella are broad fettuccine. Instead of using the machines, I folded them and then use a knife to cut them into broad strips. Just make sure you dust with every fold of the dough.
It takes about a min to cook fresh pasta. It is so satisfying. I simply love making my own pasta. Once you are comfortable, you can start adding flavours and colours. But nothing beats the basic egg and flour pasta. And nothing beats home made pasta. It is super smooth, slippery and tastes how pasta should taste. All you need is a simple but kick ass tomato sauce. It does not need to be anything fancy.
Oh… and why did I make pappardella? Recipe to come soon. It feels good to be back in the kitchen.