There is nothing like making homemade pasta. The rich flavor and incredible texture is completely lost with store bought. Enjoy!
yields 4-6 servings
3 cups sonora whole wheat flour
salt to taste
Ideally, this pasta is made on the counter top. Clean thoroughly.
Measure flour and pour onto counter making a 'mountain.'
With your finger, make a well in the middle of the mountain large enough for the eggs.
Crack the eggs into the well. It is alright if the eggs over flow.
With your hands, combine! You may need to add additional flour to the counter occasionally.
Knead until the dough is cohesive and up to 10 minutes. The dough needs to have enough structure, but if you kneed for too long, the pasta will be tough.
Divide the dough into 4 smaller balls and wrap in plastic and let sit on the counter for 30 minutes.
While the pasta is sitting, get out your pasta machine and wash it. (If you do not have one, skip to step 17)
*With one of the balls, roll the dough through the machine on the first setting twice or three times. (If you are going to eat immediately after finishing the pasta, turn the water onto boil)
*Run through on setting 2 3 times.
*Run through on setting 3 4 times.
*Run through on setting 4 2 times.
*Run through on setting 5 3 times.
Run through the cutting rollers to make pasta shapes.
Repeat with remaining balls.
Boil for 3-6 minutes. The thinner the pasta, the quicker it will cook.
If you do not have a pasta machine, you can use a rolling pin and knife. Take one of the balls and roll out on the counter until you have your desired thickness.
Cut with a knife for the thickness you want.
Boil for 3-6 minutes.
* These are approximations. You want the dough to be a consistent thickness before moving onto the next setting. If you find the corners fraying, fold them in and run through again.