To make good fresh homemade pasta, all you need is flour, very fresh eggs, salt and water. To obtain approximately 500 g of fresh pasta, mix 350 g of flour with 2 eggs and a pinch of salt. Add a little water to obtain a soft and elastic, non-sticky dough. You can also replace the flour with the same amount of durum wheat semolina:you will get pasta that holds up better when cooked. For a good result, be sure to knead the dough for a long time:up to 5 minutes if you use flour, up to 10 minutes if you use semolina. Then wrap the dough in plastic wrap and let it rest in the fridge for about 15 minutes.
To roll out the dough and shape the pasta, it is ideal to have a pasta machine. You will be able to flatten it little by little by gradually tightening the notch. Pass it about 4 to 5 times in the machine, taking care not to go too fast so as not to break the dough. Once it is fine, cut your pasta into the chosen shape:tagliatelle, spaghetti, lasagna... Don't forget to flour it as you go to prevent it from sticking. Then let them dry (on a pasta dryer or any other support you find practical, between two chairs for example) before cooking them. In the absence of a pasta machine, roll out the dough with a rolling pin until it is quite thin, then cut it into tagliatelle. For cooking, count between 3 and 5 minutes depending on the thickness of your homemade pasta. It's then up to you to accompany them with the sauce of your choice, or to boost the taste of your dish with a few well-chosen spices or ingredients.
