Recipe for success: Handmade Pasta

So a recipe is just a list of instructions, right? Anyway, a longtime "dream" of mine was to attempt handmade pasta. Today I tackled that task... and here is the recipe: (keep in mind this was my first attempt)

1) Assemble the ingredients:
1 and 2/3 cups bread flour
2 large eggs
pinch or two of salt
Tools include: trusty apron, flour sifter, rolling pin, knife
and pan to cook pasta in









2) Sift the flour and create a well. Crack the 2 eggs inside
the well. Sprinkle in the salt.









3) Mix the ingredients together and knead.









4) Knead some more and roll out the dough. The recipe I
followed noted the dough should be rolled out until paper
thin (noting that, by hand, would be a workout in and of
itself - and they weren't lying.)









5) Cut or roll your pasta into the desired shape. I went for
the amateur "rustic" cut.









6) The pasta ready for the boiling water. Note that fresh
pasta cooks faster than boxed pasta (~3-5 minutes).














Many thanks to my sister, Apocalyse, for the initial idea to
document the process, taking the pictures and giving positive
feedback on the final product...and she doesn't even like
pasta that much (she's a freak.) We topped it off with a grating
of cheddar cheese and it was quite tasty.