If you tell yourself that you will never eat pasta unless you make it yourself, you might not eat it that often. But once you get them hooked on homemade pasta, you will be begged, and begged.
It’s not that hard, and you don’t need a pasta machine, but it takes some time.
I am having an egg shortage as well, because the magpies are flying into the chicken coop and stealing all the eggs. :(
2 cups white flour (organic and non-bromated nor enriched)
1/2 teaspoon salt, ground pepper
2 tablespoons olive oil (or herb infused oil, I used my basil oil)
Make a well in the flour and add the rest of the ingredients. Mix in the eggs and oil well, and knead dough until smooth. I had to add a bit of water.
Cut the dough in four pieces and let rest a bit before rolling out.
Flour your surface well and roll out one piece of dough as thin as you can. Try and keep it in a rectangular shape.
Roll the rectangle up lengthwise
and cut very thin slices. If you are making ravioli, cut in squares, add filling and seal.
Unroll the slices, gather up about five and lay down in a nest shape to dry.
You can cook the pasta right away, in salted boiling water, or dry it out to store for later.
Fingers crossed that Annabelle has her calf tonight, and that all is well.