There is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.
6 whole Eggs
3c. All-purpose FlourRule of thumb: Two eggs per one cup of flour
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make.
Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
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