Eating homemade pasta was a revelation. It’s so different from dried pasta. Comparing dried and fresh pasta is like comparing cotton and silk. For fresh pasta has such a lovely silky texture! It’s amazing. You have to try it! And don’t be afraid of making the pasta dough, my mum came up with a recipe that even I can manage. The key is to pay attention to the texture of the dough. That’s it. You don’t need to measure the ingredients. Easy.
Ingredients: Flour, egg, olive oil
1) Put a small amount of flour into a bowl and crack the eggs into it. For one person, one egg suffices. Mix eggs and flour with one hand, the other hand pours more and more flour into the bowl.
2) Stop adding flour when the dough doesn’t stick to your hands anymore. At this point there may be some wet dough sticking to the bowl and your hands. Just sprinkle some flour on it and rub it off. You can see how clean the bowl and my hands are, which means that there is enough flour now.The dough will be quite firm and hard to knead. Add a bit of olive oil to get elasticity. Concentrate on the texture. It should shape easily but not stick. If it’s too dry add a TINY amount of water. Too much and the dough will be sticky again. Add flour if the dough feels too wet. Add olive oil if the dough is too firm.
3) Shape the dough into a ball and wrap it with plastic wrap. Let it sit for about 15 min.
4) Roll out the dough with a rolling pin. Dust the surface with flour so that the dough doesn’t stick.
5) Cut the pasta with a knife in the shape you desire. Put it on a plate, which has been rubbed with oil. It won’t stick then.
6) Drop the pasta into boiling water with salt. When the pasta is ready it will float on the surface. Don’t take it out immediately, check if it’s really ready. Serve.