I wish I had known just how easy it was instead of always buying dried pasta from the stores or, worse yet, expensive frozen/refrigerated versions! I didn't even need a pasta maker, roller or any other complicated contraption. Just my dough, some elbow grease and a rolling pin.
Egg Pasta Dough
1-3/4 cups all purpose flour
2 eggs, room temp
Pinch of salt
I mixed the salt and flour, and made a volcano looking shape with the flour. I cracked the 2 eggs into the middle of the volcano and stirred quickly in one direction to beat the egg, being careful not to spill over the edge.
Once the egg was beaten thoroughly, I started to incorporate the edges of the flour into the egg, little by little. This part takes some time. The egg mixture will slowly pull in more flour from the sides of the volcano, but you have to be patient and not let the egg spill over or else a catastrophe of minor proportions will take place on your countertop.
Once most of the flour is incorporate, it's time to knead!
I don't knead my dough too much since I am not using a pasta roller. Something about making it too chewy if you knead too much. So, once everything is smooth and round, I wrap cellophane around it and let the ball of dough rest for an hour.
When the hour is up, unwrap and cut the dough in half. Roll out one portion of it into a long oval. Make sure you evenly distribute your weight on the rolling pin so your pasta comes out fairly evenly. If the dough sticks to the counter, add more flour to the surface.
Then, add a little more flour to the flattened dough and rolling it into a cylinder. Using a really sharp knife, cut thin and even slices into the cylinder. Roll out each strip and voila...pasta!
This is the final meal, ragu and all:
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