|Make a well with 4 ½ cups flour|
|Add 6 eggs|
|Add 1 eggshell of water|
|Start by using a fork to start mixing|
|Then the "fun" begins...really get into it!|
|Eventually after kneading you end up with the dough intact, let it rest about 10 minutes|
|Add some olive oil to your board (Mr. J made this for me)|
|Knead until it becomes smooth|
|Place in an oiled bowl, covered with saran wrap for about an hour|
|My trusty pasta machine (a shower gift from my Maid of Honor)|
|I love that I keep the card with it, makes me think of Mary Ann!|
|Roll out one of the dough balls and cut into thirds|
|Run through the pasta machine (by hand)|
|The pasta machine has 6 settings and I run it through #1,3 and then 5|
|I "dry" my pasta on a tablecloth|
|About every 10 minutes, flip bottom to top until dough is still workable but not too sticky|
|Run the sheets through the cutting side (if sheets are really long, cut in half first)|
|Make "nests" and if not using right away, freeze on cookie sheet and then remove to plastic bag|
I found this picture on the internet and this is exactly how she cut the pasta before the machines came out! Then she used to shake it out to separate the strands... oh the memories of going to Nonni's house!
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
I love this post! How cool to have a picture of your Nonna naking noodles at your house!
I was recently thinking of asking you what recipe does John give 5 stars to! These look fabulous ... and now I think I have to get a pasta machine. Great post, with great pics of the process ... and esp. love the pic of your Nonni in your kitchen. THAT is priceless!
Madonna/aka/Ms Lemon of Make Mine Lemon says
What a wonderful post. Great tutorial and warm memories.