I make fresh pasta often on this website, but I usually just sort of brush by that step in the recipe, giving a link to my pasta making post from the stubble section. One reason is that I don't feel like explaining the process a million times, but the other is that I often make complex stuff with the pasta, and don't want to fill up the post with the pasta basics portion. Last weekend though, I was just making a simple fettuccini and was inspired by the beauty of the flour and eggs and decided to really get in there with my camera. These are the results!
As mentioned before, I already have a decent fresh pasta writeup, so today is more about the pictures and videos. It's also about trying to convince people to make fresh pasta! It's not that hard people! Well, the first few times it is, but after that, it's a breeze.
The well method is used so that the pasta dough can take on as much or as little flour it needs as it is formed. You can see from this video, making pasta is so easy, you can do it with one hand!
The reason you need to fold the pasta and re run it through the machine is because you are kneading the dough at this point. You will see the dough become softer, more flexible, and more pasta like after the third or fourth time through.
The sheets of pasta are ready to become fettuccini.
This last one gets a little blurry at the end.
If you make sure to use enough flour, you will have no problem with the noodles sticking to each other.
Check out this post for more info on making fresh pasta, and come back tomorrow to see the really unique dish I made out of these noodles!
My pasta recipe -
3 cups flour