Making your own pasta is simple. You need flour and eggs, people.
Oh, it also helps to have a pasta machine handed down from the old country, as this aged box depicts.
A keepsake from my wife's side of the family, we have inherited the machine and try to use it as often as possible.
It turns ~50 cents worth of eggs and flour into homemade linguine, or spaghetti of varying thicknesses.
Oh, it also helps to have a pasta machine handed down from the old country, as this aged box depicts.
A keepsake from my wife's side of the family, we have inherited the machine and try to use it as often as possible.
It turns ~50 cents worth of eggs and flour into homemade linguine, or spaghetti of varying thicknesses.
It comes with a handle and clamp. It is easy to clean. From raw ingredients to finished pasta takes 10-15 minutes.
Step 1: Add one egg per one cup of flour and knead. I have some dough here made from 1 cup of King Authur's whole wheat flour, 1 cup of all-purpose flour, and two eggs. It made four servings of pasta, or two meals for my wife and I.
Press it thorough one part of the machine to thin it. I run it on the widest setting and then dial it down 3 notches and run it again for a medium thickness.
Switch the crank handle over to the side with teeth (spaghetti/or linguine press)
BAM! Linguine. Just boil for 3 minutes, or air-dry it by hanging it to preserve.
BAM! Linguine. Just boil for 3 minutes, or air-dry it by hanging it to preserve.