Handmade Pasta *no machine*

Cooking Instructions

1. You will need a fork, rolling pin, a knife, cutting board, & saran wrap.
2. Place flour onto a clean surface & build a mound.
3. Make a deep well in the center of flour mound.
4. Add all of the eggs & egg yolk salt & if you choose to add olive oil or room temperature butter put it inside well.
5. Pull flour into the eggs & whisk with fork until dough becomes thick.
6. Knead the dough with hands for 8-10 minutes.
7. *dough should feel like a soft springy ball to the touch*
8. Wrap the dough tightly in saran wrap & let sit at room temperature for 30 min.
9. Cut the dough into 1/4's. Flour surface & rolling pin. Roll dough out to personal preference on thickness, width, & length. I like mine rather thin but not to the point where it's tearing.
10. Ready for that fresh pasta? Place desired amount of dough *after you are satisfied with the noodles* directly in boiling water from 1-3 minutes. Fresh dough takes a LOT less time to render as tender (al danté).
11. Want to save your pasta for another day? Allow dough to fully dry out then place in air tight sealed containers up to a month. Cook 3-5 min if they are thin like fettuccine. Thicker pasta gets 5 - 8 min. Depending upon how dry your pasta was prior to storing it.
12. *Want curly pasta? It will take a lot more time & patience but you can make your own rotini style past at home! Curl pasta to desired design & allow pasta to thoroughly & fully dry before boiling.*