I will do my best to describe how to make fresh pasta. In the end, however, the only way to learn is by doing it often.
Fresh pasta is made with flour and some combinations of salt, oil, eggs and water. Some versions use all of these, others use only one or two of the wet ingredients. Still others add flavoring or coloring ingredients, like tomato, spinach, basis, lemon, squid ink, etc. Fresh pasta is softer and more delicate than the more common dried pasta we usually eat. Consequently it should be reserved for lighter, more delicate sauces of vegitables and meats. Don't use store-bought fresh pasta. It is far better to use dry pasta or make fresh pasta yourself.
TOOLS:
Pasta Machine: Preferred brands are Atlas or Imperia:
Wood Pastry Board: the best have backstop and front lip. The latter allows you to scoop execess four against the surface. The lip secures the board to the front of your counter top so it wont move around. Below is a cross section of the board:
Fine mesh colander or sifter for flour
Fork
Pastry blade or spatual to move flour around
Method: Mound the flour and create a well in the middle, so the whole thing looks like a white volcano. Pour all of the wet ingredients (see below) into the well. Use a fork to mix the wet incredients and gradually incorporate the flour into the wet incredients. Work the flour from the bottom into the mixture. The mixture will go from a liquid to a batter and finally to a dough. When it is doughy enough to work by hand, put it to the side of the board. Clean the rest of the flour of the little balls that have formed by scooping it onto a sifter or fine mesh screen with the pastry blade, until you have worked all the little balls out of the remaining flour. Push the clean flour to the back of the board.
Take the dough an sprinkle with a little flour folding it over and kneading it, folding and kneading, folding and kneading. Continue to work in the flour until it is dry enough to go through the pastry machine. This will take practice. Most beginners make it too wet, because it looks so much ddryer on the outside.
Start with the pasta machine at the widest setting. Put the dough through, then place it on the board. Sprinkle the top side with flour and fold it into thirds. Press the dough from front to back with finger trips. Run it through again. Repeat about (at least) three times, or until the pasta is dry enough to go through the machine withut sticking.
Then repeat the process, decreasing the machines open one notch each time.
When the flour gets to the final setting, you may have to divide the dough in half to control it easily. Take the completed sheet and cut it into 2"x2" rectangles or whatever shapes you want. then lay each piece, not touching on a clean cotton towel. Once wone laye is done, cover with a towel and build another layer.
If you are cutting the pasta into shapes using the cutting tools on your machine, then only go to the second to last stop on the machine during the finger-kneading process.
Too cook pasta, drop in salted boiling water for about 5 seconds if you cook in the first 30 minutes. After that, the cooking time lengthens a little. You can also use damp towels and make the pasta ahead of time. Roll up the towels and put the pasta roll in the refrigerator overnight, if necessary. Take each piece out and add them to sauce, while dropping in more pieces. Do not over cook, it is very delicate stuff.
INGREDIENTS:
Start with 1 cup of flour
Liquid #1
Liquid#2 (for cut string pasta)
1 egg yoke 1 egg
1 whole egg tsp oil
1 tsp olive oil salt
pinch of salt
Others:
Flour, egg and oil makes the lightest pasta
Flour, egg and water makes medium pasta
Flour and water only makes the most dense pasta
