Reviewed: Apr. 2, 2012

He forgot to mention you add salt you boil the noodles in boiling water before using in a recipe, as that is the way to take out the starch so you don't get a thick sauce. If you boil them first the come out like regular noodles. His recipe is an old old recipe. ( Orignal is 2 cups flour 1 teaspoon salt two eggs mix well roll out thin on floured surface, cover with towel so they dry when top is dry turn over let that side dry, roll up jellyroll syyle and cut with a sharp knife, pizza cutter. )

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Reviewer:

NatureHippy

Reviewed: Apr. 2, 2012

For those who don't work with flour often, you should use a quality flour, I like King Arthur. Also, take into consideration the humidity when adding the flour, If the humidity is high you will most likely need all of the flour, if the humidity is low, you can add the flour in parts to see if the consistancy is correct. Just adding all the flour and mixing it and working it too much will produce a tough pasta. It is much like making bread, I sift mine first and just add as much as is needed to make a nice dough. Let it rest and the rest will be somewhat easier if you don't have a pasta machine. Humidity matters!

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Reviewer:

JANICEPEARCE

Cooking Level: Intermediate

Home Town: Lambertville, Michigan, USA

Living In: Wellborn, Florida, USA

Reviewed: Jun. 3, 2011

Add 1/2 cup water. Recipe otherwise is perfect!!

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Reviewer:

J Nyenhuis

Reviewed: Apr. 20, 2011

maybe it's just me, but I just wasted time, flour and eggs. It was my first time making pasta and after this most likely the last.

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Reviewer:

caser

Reviewed: Mar. 12, 2011

I used 4 cups wheat flour with 6 eggs also added salt and bit of vegetable oil. Let it rest for 1 hour. but i used kitchen aid for mixing the dough and kitchen aid pasta attachments for rolling and shaping. my family couldnt stop eating it even without the pasta sause

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Reviewer:

hwshah

Reviewed: Sep. 17, 2010

First time I made this recipe, I had WAY more pasta than I knew what to do with. I have found the ratio of 1-egg to 1-cup flour plus a little salt works for any size meal needed, just adjust as needed. I do use a pasta machine, and it always comes together during the rolling out stage, although it looks like a mess till then! About to try it as Ravioli, so wish me luck! HEHE

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Reviewer:

ABQ-Marty

Living In: Albuquerque, New Mexico, USA

Reviewed: May 15, 2010

made mine with half whole wheat flour added an egg and one tbsp water it made a good dough that was easy to roll out would like to try it sometime with a pasta machine though. My one year old loved it plain.

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Reviewer:

liz

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 10, 2010

First of all I have been making fresh pasta for about a year. I have had wonderful success with flour, eggs and salt. That is it. That is the recipe for pasta. FLOUR EGGS AND A PINCH OF SALT. Everyone who critized this recipe needs to relax and read ALL of the directions. Fresh pasta is one of the easiest things to make. You must incorporate all the ingredients until smooth and then LET IT REST. You can roll it out with a rolling pin and of course a pasta machine is faster. It just seems to me that many people are ready to criticize the recipe and not take responsibility for the chance that maybe they did it wrong. Please remember that sometimes it is user error and not the recipe.

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Reviewer:

kraterman

Cooking Level: Expert

Living In: Bend, Oregon, USA

Reviewed: Apr. 7, 2010

this is a great basic pasta recipe. It turned out pretty food with just a garlic buttersauce with pepperchinis(?). I added a littel water to the dough while kneeding to hold it together a littel better. And be prepared for a lot of rolling if your doing it by hand.

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Reviewer:

rachel :D

Cooking Level: Expert

Reviewed: Feb. 9, 2010

Not worth making without a pasta machine, but well worth it otherwise. Egg size makes a big difference, so be ready to adjust. Italians use this pasta recipe, but Italian eggs have less egg white than american eggs, I usually use 4 c flour, 4 yolks, 3 whites. Make sure to put plenty of salt in the pasta water when you cook this, otherwise it will be bland. Makes great lasagna, fettucini, ravioli.

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