Fresh Egg Pasta

I have always been a fan of pasta, but not quite that picky and would not mind buying "off the rack" pasta. In fact, I used to use instant, no pre-cook lasagna sheets (yes, I was pretty lazy) but once I tried making the sheets myself, there's no turning back. You literally need only 3 ingredients to make this basic egg pasta, how convenient! It cooks more evenly, moist and so smooth that I wish I could make a blanket out of it.

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Serving: 2-3 pax

Ingredients:

1. 160 gram - Flour of choice (All-purpose or Semolina+"00" of 50/50 ratio)

2. 2 eggs (Grade A)

3. Pinch of salt

How to:

• Sieve all-purpose flour into a deep, wide wooden bowl and create a "crater". Add eggs and salt into the "crater".

• Beat the eggs until well mixed and mix the flour (from the top of crater) slowly into the egg mixture.

• Now, mix the remaining flour and start kneading your dough (top). Move the semi-kneaded dough onto a silicone mat (if you have it). Continue kneading the dough for another 5-10 minutes into a ball (dough should not be lumpy) and wrap it in cling plastic (middle). Let the dough to rest for half an hour and your dough would be ready (bottom).

• If your dough is slightly dry after resting, add a bit of water (gradually) and continue kneader until you get a a rather moist texture. If it is too moist (if it sticks on your hands like glue), just sprinkle enough flour (gradually) and knead it further.

• Divide the dough into four smaller balls, and work on each ball one at a time (cling the rest to make sure your dough does not dry out). Each ball is cut into smaller cuts (about 1" thick).

Set your noodle maker to number 1, and roll the 1" thick dough ball for about 2-3 times. Continue rolling by changing the setting to number 2 until 4, about 2 times each (or until you get the desired thickness). My definition of thickness is that you can see a slight ray of light passing through, but it really depends on your preference.

• That's it (if you are making it for lasagna sheet). If you are making pasta such as spaghetti/angel hair/ fettuccine, make sure your sheet is not too. Fold it in inward direction (about 4 folds or so) and cut it into appropriate width.

Cooking time for this noodle is much shorter than your dry pasta (I'd say about 2 minutes or so, so keep your eyes on it!)

And there you go, your home-made, fresh egg pasta.

Enjoy!