I've always wanted to try this and can't think of a better time than a rainy Saturday. I've been toying with the idea of investing in a pasta machine, but after a slow day like today I needed a challenge, and since I already have a box of store bought pasta ready to go in case of failure, why not practice before I invest in the pasta machine.
The recipe is so ridiculously basic: flour, eggs, salt. I started with a pile of flour with a well dug in the middle, cracked the eggs into it, added a bit of salt, and started to "attack the eggs", as one youtube video put it. Slowly you start to incorporate the flour from around the eggs and a dough begins to form. I think my dough was a bit too dry, and didn't have that yellow colour that I've seen in other pasta doughs.
Anyways after lots of mixing and kneading I had something that resembled pasta dough. I let it sit for a bit and then I rolled it out as thin as I could (which it clearly didn't want to do). I rolled it up like a jelly roll and sliced it into thin pieces and unrolled them. They resembled fettucine or tagliatelle...but still perhaps a bit dryer than they should be.
Here they are drying on a broom handle (clean of course)
Phoebe noticed them at some point and was very interested...she spent a good 5 minutes trying to get a better angle to look up at them.
Once they had dried a bit I put them in a ziploc bag and let them sit at room temperature, as directed when searching "how to store fresh pasta" on google. I boiled a bit of water and threw a few noodles in, they seemed satisfactory, but I'm still apprehensive. I opted not to add more flour when putting them in the bag because of their dryness to begin with, but now I'm worried they will become one big dough ball while sitting together in the bag.
Now I'm going to roast some veggies (tomatoes, zucchini, pearl onions, garlic) and then toss them with some pesto, sundried tomatoes and some of the fresh cooked pasta. I will post a picture of the finished product, as well as mine and Clutterbuck's review of the successfullness (is that a word) of the whole dish.