How to Make Delicious Home-Made Pasta

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The recipe is easy: per 100 g of flour take one egg. You can roughly count 100g flour per person. The pasta is only as good as the eggs so search for quality.

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Sieve the flour on a clean surface and make a circle.

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Add the eggs to the middle and take a fork at hand.

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Here is a short video on how i'am making it by hand. You have to be careful not to overboard with the egg :) Sometimes I manage; sometimes not...

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After the dough is not liquid anymore continue without the fork and only your hands. This is a midway picture.

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If it is a little dry just wet your finger with water and shake them well. You want just a tiny amount of water left. The bit of water on your fingers is enough to make the dough perfect.

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When the dough is ready it will be quite firm and the work surface will be almost clean. For those of you lucky enough to have a KitchenAid or similar, making the dough is super easy!

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Here a video to show you the final consistency a bit better. The dough is really tough but smooth.

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Wrap it in cling film and put it in the fridge for an hour ( more or less, depending on how hungry you are).

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This is the machine I use. I really like it and it works well for me. Recently I tried a different one and was very disappointed. If the machine works well the pasta is done in 10 minutes.

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That's how it looks fixed on my work space.

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Take the dough out of the fridge and separate a small portion. Here I had 300 g of flour with 3 eggs and took a third for the first round.

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Start with the widest setting on the machine (number 1 on mine) pass the dough through, fold it, pass it through etc. do this at least 6 times. It does not need to look pretty yet :)

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On settings 2 and 3 folding 3 times is enough. On the even higher settings just pass it once and continue with next setting.

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This is setting 4 you can see how the dough gains in length.

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That's the dough after the thinnest setting (9) depending on which pasta you make you don't need it that fine.

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Cut the pasta as you like or use the supplied cutter for spaghetti ( I wanted really wide pasta!)

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You can hang the pasta to dry wherever you like :)

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Here a quick way to add intensive flavor. Make the dough the thickness you like.

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Add some herbs (not too hard ones, like rosemary). I used sage but basil works great, too.

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Fold the other half over the herbs and run it through the machine on the same setting you had before.

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And you have pasta with added herbs.

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You can additionally powder the pasta with flour and create little nests.

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Those can be put in a ziplock or other container and frozen. When you want quick fresh pasta just drop them directly in boiling water. You will have pasta ready in 1 minute.

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For fresh or frozen pasta have a big pot of boiling, salted water ready.

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Dump the pasta on and wait 1-2 minutest ( depending on amount and thickness). When they float, they're ready!

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Get rid of the water and add them to your sauce or whatever you like.

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I had them with a traditional Bavarian pork roast (guide is coming up).

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Enjoy you new pasta skills. Once you master the dough its easy to make ravioli and tortellini too and they taste so much better home-made!

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