I just made this and it was very good!
I attempted to double the recipe, but I accidentally forgot to double the flour. So I ended up doubling the salt and eggs, but still used only one cup of flour. I also left out the water and just used a tbsp of oil instead. After I kneaded the dough, I let it sit for about 15 minutes. It probably could have used longer, but I was in a bit of a rush.. Despite my mistake and impatience, it was very good and easy to work with.
I've never been able to successfully make fresh pasta by hand, but with this recipe it isn't necessary to use a pasta maker. I imagine it'd be easier and faster, but you can do it by hand. When rolling it out, I'd divide the dough either into three or four portions. Since I have a smaller kitchen counter, this made it easier for me to roll it out and cut it. Before cutting the pasta, make sure both sides of it are dusted with flour to prevent them sticking together before hitting the water. To cut it, I used a pizza cutter.
When it comes to cooking it, I was pretty unsure of how long to cook it at first. I've seen multiple reviews saying 4 minutes or 12 minutes. Honestly, for fettuccine sized pasta you'll only need about 4 or 5 minutes. Just boil a pot of water enough to cover it, salt it, and carefully place the pasta into the water. Make sure to watch after it and stir it. It was bubbling quite a bit while cooking. If I walked off it probably would've boiled over so just make sure to watch out for that.
2 users found this review helpful
Jun. 6, 2013