A few weeks bag, my friend Chow and I cooked dinner at her place. It was the first time in a long while that I made handmade pasta.
There are many recipes. I opted for Jamie Oliver’s, which is incredibly simple: for each 100 grams of “type 00” flour, add an egg.
After combining the two ingredients, you must knead for a very long while, until the dough takes on a silky texture. This excessive kneading explains why Italin grandmothers have Popeye-like forearms.
After kneading and a half-hour rest, you roll out the dough. A rolling pin can be used, but a proper pasta roller is quite handy. This process further develops the dough’s texture and makes it sufficiently thin.
After rolling, you gently fold the dough on itself and hand-slice it to the desired width.
The final step is to separate the strands and then cook them in boiling, salted water. The uncooked pasta can be stored for a few days in the refrigerator.
christao408 
For some reason I’m quite intimidated by home made pasta. The recipe sounds simple but unfortunately I don’t have a pasta machine.
Do you have a rolling pin?
No I don’t. But my kitchen is also quite small with very little surface space. Perhaps I can make a smaller quantity and roll it with a wine bottle…
The classic way!
That looks so delicious. I really want to eat homemade pasta one day. As in, something I, or someone I know, has made 🙂
Come visit again. Or better yet, make some yourself!
I have flour and eggs but no rolling pin or pasta maker. Maybe you can fly over whenever I have the urge for some pasta.
As with Sheldon, you can use a winds bottle.
gosh, it’s been such a long time since i last made pasta by hand. i wonder if my hands would still remember how. plus, i miss having my very own kitchen.
Let’s get you your own kitchen, then!
fingers crossed 🙂