Homemade Pasta If you want to have a totally new pasta feeling, make it yourself. Home made pasta is ready after about 2 minutes cooking and gives you the real "al dente" taste. It's tender but also firm. Italians realy like their pasta. They have stores, that sells "pasta fresca", handmade tagliatelle, ravioli, tortelini, that are made some hours ago and not dried yet. Or "mama" makes it on Sundays.

Ingredients for 4

Method

As you can't add liquid after you have made the pasta, it is very important to get the liquid - solid ratio right from the start. The egg and water should weight 43-45% of the weight of the semolina. The water is only used to adjust this ratio - so if you have enough egg, you won't have to add extra water. Or, if your egg already weighs too much (large eggs), take a bit of the egg away.

Step-by-Step Instructions

	Weigh your semolina durum wheat.
	Weight the eggs and water together. You should have 43% - 45% of the weight of the semolina.
	Put the semolina in the food processor or mixer and add the eggs and water.
	We just started mixing and the ingredients are starting to combine.
	After about 2 minutes, we have the right consistency.
	Form the dough into a ball.
	Cover it and let it rest for 5 minutes.
	Fix the pasta maker to your work surface.
	Divide the dough into two, form two balls and flatten them.
	Turn pasta maker setting to "1".
	Roll out the dough.
	Don't worry about the frayed edges, we'll get there ...
	Fold both sides over to the middle as shown in this photo and roll out again. Repeat three or four times until your pasta sheet is nearly rectangular.
	This is what it should look like.
	Set your machine to the next position ...
	... and roll out again.
	Repeat rolling out with the next position of the cylinders, up to number 6 (if you like your tagliatelle firm and a bit "chunky") or number 7 (if you prefer them tender and thinner). The "scarf" gets pretty long. Make sure there is enough room for it and take the folded scarf out from time to time.
	Ready to cut.
	Cut off the end with the back side of a knife.
	Here, we are cutting tagliatelle.
	Just before you reach the end of your pasta, hold the tagliatelle with your hand and cut the rest of the sheet.
	Hang the pasta over a broomstick to dry or use it immediately.
	Take a large saucepan and use 10 x as much water as the weight of the pasta you want to cook.
	Bring the water to a boil and put the pasta into the boiling water and cook for 2 minutes or until "al dente". Don't cook for more than three minutes - fresh pasta is quite delicate.
	When the pasta is done, pour the saucepan out into a colander. Serve immediately.
	Here with scalopina, jus and chanterelle mushrooms.