Homemade Pasta Noodles

Nothing says Italy like good food, and nothing says Italian food like pasta. So after I made homemade sauce and meatballs, I knew I had to take the plunge and try my hand at pasta making. I was afraid to attempt it on my own, so I called Mrs. Walk and said, "Let's have a pasta party!" She and I made the pasta together while our husbands played pool and drank beer patiently waited for dinner.

I know many of you readers (at least those who haven't attempted this) won't believe me, but we were actually surprised at how easy it was! It is definitely time consuming, but the pasta maker does most of the work for you - you just need to get in a good rhythm. And honestly, no store-bought pasta can compare to the flavor and texture of homemade noodles. We ate them with my homemade sauce, but I ate leftovers with just olive oil and garlic, and they were still superb. Even if you don't have a pasta maker, you too can make noodles at home. Just have a good rolling pin handy. :-) We already have plans to have another pasta party, but we want to make a day of it so we can freeze some for later use. (You can refrigerate the noodles for up to 3 days or freeze up to 1 month.)

Homemade Pasta Noodles
serves 4

2 cups all-purpose flour

4 large eggs
Olive oil
Fresh basil, chopped

Mound flour in center of a large work surface or large bowl. Make a well in the middle and crack eggs into the well. Using a fork, beat the eggs and slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass, adding flour as needed to handle.

In the bowl of a stand mixer fitted with the dough hook, knead dough on low speed until dough is smooth and elastic, about 10 minutes. Wrap dough in plastic wrap, and let rest for 30 minutes at room temperature before using.

Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Before handling the dough, dust your hands, the machine and any accessories with flour and lightly flour your work surface. Flatten dough to a shape somewhat narrower than pasta machine opening and feed through machine's widest setting (7 on my machine). As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds, and roll out again, using flour as necessary. Repeat process until dough emerges in smooth and supple, about 8-10 times.

Now it's time to thin the dough. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough progressively through the thinner settings, without folding, 2 times per setting, until you have reached your desired thickness. (We did ours to 4.) If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Allow pasta to rest for 10 minutes before cutting.

Line a baking sheet with parchment paper and lightly dust with flour. Feed the pasta sheets through the cutting attachment, and lay flat on baking sheet. Repeat with remaining pasta sheets. If not cooking immediately, tightly cover with plastic wrap and put in the refrigerator.

Bring a pot of salted water to a roaring boil. Add the pasta, and cook for 2-5 minutes, or until the pasta is al dente. Drain the pasta and toss with olive oil and fresh basil. Enjoy!

Source: adapted from Martha Stewart Living, April 2000