Get Down & Dirty - Homemade Pasta from Scratch!

Have you ever wondered what's the difference between Barilla's pasta & mamma's pasta? Well it's HUGE! Dry, store bought pasta is just fine if you've never tasted the real homemade kind. 
So try out the Cappelletti in Brodo recipe or just pasta & sauce - this will blow your mind - the color - soooo yellow, the texture - soooo soft and the taste - soooooo good!
So here's how to make pasta dough at home -

Standard Pasta Recipe

1 egg & 100 grams of flour = 150 grams of pasta
100 grams of tipo 0 flour for every egg
pinch of salt

Pour flour onto the table in a mound.  
Make a well in the center & crack the eggs into the well.
Slowly incorporate the eggs into the dough using a fork - pulling in the flour to the center of the well.

Form into a nice dough, knead for 5-10 minutes until you have worked the dough well & it has a nice shiny outside. 
Let stand for half hour to hour & then roll out.

1mm thick by 3mm wide - Tagliatelle

After you cut your pasta allow to dry for about 1-2 hours, depending on room temperature.

Boil for 1-2 minutes in plenty of salted boiling water.

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