Learning to make homemade pasta is an investment that pays dividends. It’s like a piecrust; the first few times you do it, it seems overly difficult, and you’ll wonder why you didn’t just spend $3 at the store, but then once you get the hang of it, you can do it in your sleep. You’ll wonder how you ever thought it was hard at all. And you realize how much better it is.
I no longer buy noodles unless I want a shape I can’t cut.
My best advice: get a motorized roller if you don’t have a helper or a functioning third arm because you kinda need two hands to guide and retrieve the pasta. I like the roller that goes in my kitchenaid. I don’t love the extruder, the pasta has to be wetter and the final results aren’t as good. This recipe would just jam it since he’s using a low ratio of flour to egg of 3:2.
That one's meant for all-semolina pasta. Just get the semolina wet enough to form into a ball and send it through. It's best to let it dry completely so you can come close to replicating store-bought pasta and cook it al dente.
I no longer buy noodles unless I want a shape I can’t cut.
My best advice: get a motorized roller if you don’t have a helper or a functioning third arm because you kinda need two hands to guide and retrieve the pasta. I like the roller that goes in my kitchenaid. I don’t love the extruder, the pasta has to be wetter and the final results aren’t as good. This recipe would just jam it since he’s using a low ratio of flour to egg of 3:2.