We nearly always make our own pasta these days. Stan makes the dough earlier in the day to give time for it to rest and with practice this only takes about 5 minutes.
Take your eggs (about one per person) and crack them into a large bowl and weigh them (this is important because not all eggs are the same size).Then weigh out double the weight of the eggs in all purpose flour. Use a fork and beat the eggs then add the flour and keep beating until you have a lumpy mess. Then, use your fingertips to distribute the egg with the flour. You are trying to make evenly hydrated crumbs. Only then should you squeeze it all together and knead it until it comes together in a smooth ball. Cover and leave until later.
I find rolling and shaping the dough to be very therapeutic and it’s a great to get the kids involved.
Here’s a vid of me shaping farfalle (bows) but there are many types to try.
https://www.instagram.com/p/Bsr5UP8gIT3/
To cook the pasta add it to a large pot of rapidly boiling well salted water. As soon as the pasta floats to the surface (1-2 minutes) it’s ready to drain.
Or you could scoop it out with a spider/strainer directly into a hot pan, add a little of the pasta water and mix and jiggle thoroughly to make a creamy emulsion, add your sauce and mix.
