Super Easy Homemade Pasta

Im always a fan of noodle/pasta and all of their variations. Basically if i have choice, i will not go for rice, cant be held but don't know why :P  From my previous post of "The Making of Egg Noodle (of Wantan Mee)" click here to read, im really surprised that it is relatively easy to make fresh noodle/pasta at home. So i decided to make one myself, the very first dough in my life. 

Because this is my first time, so i went through several recipes over the net and also consulted my aunties for inspiration. Finally in the end, i've made up my mind to stick to the basic of the basic: egg and flour. YES, you read it right, only egg and flour nothing else. Will it really work? I was skeptical really, in my mind. 

I then gather the necessary utensil/ingredient and the list is per below (for 4 pax):

1. Egg ........................................... 6 pcs
2. All Purpose Flour ..................... 600 ml (add if needed)
3. Rolling Pin ................................ 1 unit
4. Mixing Bowl ............................. 1 unit
5. Measuring Cup .......................... 1 unit 
6. Fork ........................................... 1 unit 
7. Scrapper ..................................... 1 unit
8. Cling Film .................................. 1 roll

Before everything start, make sure all are wipe clean and then pour the flour into the mixing bowl. You want to reserve some for later when kneading. I actually find it is easier to start it in the mixing bowl because especially for first timer like me, i worried if for whatever reason the flour will just 'spill' all around.  So you make a well in the center of the flour in the mixing bowl, and then add in all eggs. Poke the yorks with fork and slowly whisk the eggs to the flour around. A bit at a time, until all flour are mixed with the eggs. ADD more flour if you the dough is watery (always do NOT follow the recipe 100%).

Until you feel it is not sticky, take the dough out and start the kneading on the work top (sprinkle some flour to prevent stick). Kneading is all about pushing, squeezing, re-shape by hand and repeat the same. During the process, the gluten develop and that is why you will find it harder and harder to knead but just do it until you have a smooth none sticky surface (around 30 minutes for above quantity). 

Wrap it in the cling film and put it into the fridge for another 30 minutes (prevent moisture lose). Let it rest after the hard exercises. After that take out and start rolling. 

For me this is the hardest part because i decided to do it by hand. Basically you just need to roll it thin enough and then cut it to desired width. Sprinkle flour to prevent the pasta stick together. If you find it is hard to roll, you can actually divided the dough into manageable size before start rolling. Cover the rest of the dough with damp cloth while rolling other. 

Fresh pasta cook faster than the dried. But the rule of thumb of cooking always applies: the bigger the object, the longer time needed to cook. It should be somewhere around 3-5mins depending on the thickness and width. So it is advisable to try it before taking out from the salted boiling water. And done the home made pasta :) 

Make sure you read my next post for the Delicious Mince Pork, Carrot and Onion Pasta Sauce (click here) for the perfect pasta meal which is suitable for all ages :) 

Eggs and flour in the mixing bowl

Slowly whisk the eggs with flour. Bit by bit. 

After 30 minute of kneading. 

Dough wrapped in cling film.

After 30 minute resting in the fridge. See any different?

First rolling. Look like a map to me .... LOL  :P