There’s nothing like fresh home-made pasta. If I would have realised that it was so quick and easy, I would have bought a pasta machine years ago.
I highly recommend you to take a look at this amazing article entitled “The Science of the Best Fresh Pasta“, by
My first attempt at pasta making (first batch of photos: tallarines), I followed the advice of the famous celebrity chef, Lidia Bastianich, during one of the Master Chef Italy programs: 1 whole egg per 100g all purpose flour (no salt, no oil and no water), although I found my 2nd batch somewhat of a better texture (not so extremely soft) using 1/6 part semolina to flour (second batch of photos: spaghetti) – although you can actually make pasta with 100% semolina too.
Having said that, for the moment, I’m going to stick with Niki Achitoff-Gray’s “Classic Fresh Egg Pasta Recipe“, which uses 285g flour (10oz), 2 whole eggs, 4 egg yolks and 1tsp salt (serving 4-6 people), and continue experimenting at a later stage, whenever I find the time!
You can speed up the pasta making process by mixing everything together in an electric mixer. If you have a Thermomix, place the ingredients in the jug and mix on Speed 6 for 15 seconds followed by 2 minutes on Kneading Speed (the dough shouldn’t be sticky – if it is, add a touch more flour). Leave the dough to rest for around 1hr, covered in cling film (otherwise it will form a hard crust on the outside and will be useless).