Master the Art of Making Homemade Pasta!

Ingredients:

• 2 cups all-purpose flour

• 2 large eggs

• A pinch of salt (optional)

• Water, as needed

Instructions:

1. Clear a clean, flat work surface, like a large cutting board or a clean countertop. Sprinkle it with a bit of flour to prevent the dough from sticking.

2. Measure the flour and create a mound with it on your work surface. If you're using a pinch of salt, add it to the flour and mix it in.

3. Create a well or crater in the centre of the flour mound. The well should be wide and deep enough to hold the eggs without them overflowing.

4. Crack the eggs into the well. This is the heart of your pasta dough.

5. Using a fork, start beating the eggs in the well. Gradually, begin pulling in some of the flour from the sides of the well as you whisk. Continue mixing until the eggs are fully combined with the flour.

6. Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough. Bring the dough together, incorporating all the remaining flour into a cohesive mass.

7. If your dough is too dry and crumbly, you can add a few drops of water to help it come together. If it's too sticky, you can sprinkle a bit more flour. The goal is to achieve a smooth, elastic, and slightly tacky dough.

8. Knead the dough for about 5-10 minutes, pressing it, folding it, and turning it. This helps develop the gluten and gives the dough its elasticity. The dough should become smooth and silky.

9. Wrap the pasta dough in plastic wrap or cover it with a kitchen towel. Allow it to rest for at least 30 minutes at room temperature. Resting the dough allows the gluten to relax, making it easier to roll out.

10. Once the dough has rested, you can roll it out to your desired thickness. You can use a rolling pin or a pasta machine. For fettuccine or tagliatelle, roll the dough into a thin sheet and cut it into strips, or pass it through your pasta machine.

11. Bring a large pot of salted water to a boil. Cook your fresh pasta for 2-4 minutes or until it's al dente. The cooking time will depend on the thickness of the noodles.

12. Drain the pasta and serve it with your favourite sauce.