To be clear, every nationality makes their pasta a bit different. No 'county' has the title of pasta king. That being said, being a Norske, we learned early....just past toddlerdom, how to make pasta. I am about 4 generations into the same recipe...making hundreds of people cooking alike!
Olive oil was not something we put into pasta. If necessary, a teaspoon of water or judge your egg/flour ratio.
I finally bought a pasta maker (for my husband so I could have it) but found I can make my pasta by hand much faster than any old mixer or machine. It is a sin to make homemade soup and put boughten noodles/pasta into it. 30 lashes.
Thus, I volunteer my expert pasta making for Ash Wednesday each year to our church supper. I cook for approximately 200 guests/volunteers. I start the day before in the pasta, learned to do a parboil and quick cool down with spritz of oil in each batch in fridge. We serve soups and sandwiches, and I make homemade turkey noodle soup. From cooking the turkey, cutting it up, having the perfect blend of spices/herbs (13 different ones tossed into the bullet as one) and people know I cook that day, they get their tickets ahead of time. When it is gone, it is gone.
Making pasta by hand is an art that all should try. My children/grandchildren were at the table by age 3 doing this. Start with 1 egg, you feel as you go how much flour you need. The less the better. Like making pie crust, the less you mess with it, the better it is.
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To be clear, every nationality makes their pasta a bit different. No 'county' has the title of...