Make your own pasta
“There is more than the obvious difference between the pasta you make at home and the one you buy.”
As a general rule, one egg to 100g of flour is standard.
allow 150g of plain flour for each person.
Hard or durum wheat pasta, usually bought in dried form, tends to keep a firmer texture when cooked. It is made by mixing flour with water and extruding the paste through either Teflon or bronze dies to form almost any shape. Bronze-extruded pasta will almost always cost more because it is a slower process and is reserved for artisan-made brands.
Method
I have always found it easier to make pasta without a precise recipe because there are too many variables - the size of the eggs, the condition of the flour and even the humidity or lack thereof on the day. As a general rule, one egg to 100g of flour is standard. Think about how many people you are feeding and allow 150g of plain flour for each.
Make a pile with the flour then form a wide well
in the centre. Crack enough whole eggs into the crater and slowly bring the
flour and egg together to make dough that is neither too sticky nor too wet. Wet
dough is better initially because it is easier to add more flour to a wet
mixture than it is to add more eggs to a dry mixture. If it is sticky, then
simply add more flour. Once you have a cohesive lump, knead it continually by
putting it through the rollers on the widest setting of your pasta machine. Roll
through and fold in half then roll through again, repeating till you have
smooth, silky dough. Now roll thinner with each pass-through then cut into the
desired shape.
