Use all-purpose unbleached flour as it has high gluten content, which creates fairly firm pasta dough. If making a stuffed pasta, such as ravioli or tortellini, add a tablespoon of olive oil to my ingredients to keep the dough pliant. Many folks use semolina flour to make their pasta, and that too is something you may want to try. Replace 1/2 cup of all-purpose flour with 1/2 cup semolina which gives the pasta a little more texture and firmness. Fresh pasta will only take a few minutes to cook so keep a close watch on the pasta while it is cooking. A delicious bowl of Pappardelle With Tomato Sausage Sauce.

1. How To Make Fresh Pasta Step By Step
http://www.italianfoodforever.com/2010/01/how-to-make-fresh-pasta/

2. The two principle ingredients for making a
basic egg pasta
• Flour, 3/4 cup of flour
for every large egg
added. You can increase
this recipe as needed
depending on the type
of dish you are making,
or the quantity of
people you need to
feed.
• Large fresh eggs are
the only other
ingredients unless a
splash of warm
water is needed to
form workable
dough.

3. To start, mound your flour on a large pastry board, or
the counter, and make a well in the center.
Instruction 1

4. Break the eggs into this well, and start to scramble
each egg with a fork as it is being added.
Instruction 2

5. Start to incorporate the eggs and flour by slowly bringing
more flour in from the inside edges of the well.
Instruction 3

6. Continue stirring the eggs into the flour, pulling the flour
into the center.
Instruction 4

7. Continue mixing with the fork until you have a soft dough.
Instruction 5

8. Begin to knead the ball of dough as you would
bread, pushing it down with the heel of your hand.
Instruction 6

9. Roll the dough into a smooth ball.
Instruction 7

10. Wrap the dough in plastic wrap and let rest for 30 minutes.
Instruction 8

11. Take the ball of dough, remove the plastic and press it
into a disk on a lightly floured surface.
Instruction 9

12. Take your rolling pin and begin to roll the dough
keeping it lightly floured and turning it as you roll.
Instruction 10

13. Continue to roll your dough until it is about 1/8th of an inch
thick and almost see through.
Instruction 11

14. Cutting Method #1
Use a pastry cutter
like this ruffled one to
cut ribbons of pasta
keeping the strands
lightly floured.

15. Cutting Method #2
Roll the sheet of
dough into a tube.

16. Use a sharp knife cut
the dough into strips
about 1/4 inch thick.
Use your fingers to
loosen the dough and
toss gently with flour
to prevent the dough
from sticking
together.
Cutting Method #2 cont…

17. Lay the cut strands
of dough on a
lightly floured
baking sheet until
you are ready to
use.
Instruction 12

18. Cook your pasta in a pot
of salted boiling water
until tender (al dente).
Instruction 13

19. Pour in desired sauce
and serve.

20. THANK YOU !
END