Homemade pasta
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
2 cups unbleached all-purpose flour
3 eggs, lightly beaten
1⁄2 teaspoon coarse salt
Preparation
Mound flour on work surface and make well in centre. Add eggs and salt to well. With fork, gently draw in flour to centre, making sure not to break the circle. Knead remaining flour with your hands to form soft dough. If hands get too sticky, add more flour. Knead 8 to 10 minutes. Place in bowl and cover with cloth and let stand 1 hour.
Divide dough into 4 pieces, then flatten each piece into rough rectangle. Set rollers of pasta machine on widest setting. Lightly dust dough and feed through machine. The dough will start to stretch. Continue changing setting to next number. Repeat until dough is smooth and long. Lay sheets on lightly dusted baking sheet and dry 15 minutes.
Attach blade to machine (check manufacturer’s instructions). Feed one end of a sheet into blades and catch strips from underneath machine before sheet goes completely through rollers. Gather strips and place on baking sheet lined with parchment paper. Repeat with remaining dough. Let pasta dry 10 minutes prior to cooking. Can be stored in refrigerator for up to 1 day. Serves 4 to 6.
For cooking, in large pot of boiling salted water, cook pasta 3 to 5 minutes, stirring occasionally, until tender but still firm. Toss with your favourite sauce.