Homemade Pasta (פסטה הביתי)
: : Firm : :
4 Cups Flour
: : Softer : :
3 Cups Flour
That’s seriously it. Start with a volcano pile of flour, then drop the eggs into it. Gently beat the eggs in the flour and start to blend with flour. Keep blending until its mostly together. Kneed the dough.. a lot. It’s really firm dough so its a tough job. Keep it up until its smooth and blended. Wrap air tight in plastic wrap and place in fridge for at least 30 minutes to rest.
After rested, cut 1/4-1/3 of the dough and roll out into a large flat sheet. Squarish is probably easiest to work with. Very lightly dust with flour every so often to prevent sticking.
Once its rolled into a very thin sheet, fold it into a loose roll.
Cut into strips of your desired width.
Unfurl into pasta strings.
Boil a pot of water with salt and a bit of olive oil. Cook pasta in boiling water until al dente, drain and serve.
Works great with pasta sauce. I suppose it could also be cut wide and used as lasagna noodles. I bet if rolled thin it could probably be used to make ravioli too! Definitely going to try that. Golly I love ravioli..