Homemade Hand Cut Pasta In 6 Flavors

Step 1: Pasta ... Sift (don't skip this step) the flour on your counter or pastry board; and, make a pile right in the center. Then, make a well right in the center of the flour. This is where you will be adding the eggs and oil. Then, add the eggs, oil, and a pinch of salt into the well; and, using your hands, slowly mix the egg/oil mixture into the flour, until everything is combined. Now, if the dough seems a bit dry - add a few drops of cold water, a little at a time. You want a nice firm dough. If you add too much water ... add a bit more flour - it will be fine. As you mix your dough; you can add in your flavors if you want.

Step 2: Note: Also, if working with squid ink, beet, or saffron - make sure to wear gloves; the dye will stain your hands.

Step 3: Flavors ... Spinach - make sure to thaw, squeeze completely dry; and puree in a food processor until smooth. Beets - roast, cool; then, grate or puree; you want a smooth texture. Saffron - Add the powder to the water; and let it set a good 10 minutes before adding it to your dough. When making a saffron pasta; do NOT add any water to the dough when mixing. The saffron/water mix should be enough liquid to form the dough. Herbs - just make sure the herbs are washed well, no stems; patted dry; and, fine chopped. Then, set them on a paper towel to dry at least 30 minutes before adding them to the dough.

Step 4: Kneading ... Yep, you got to knead it. Whether you add any flavors or not, knead the dough a good 4-5 minutes until the dough is smooth. As you knead it, make sure to keep rolling the dough over. Then, transfer a lightly oiled bowl; rolling the dough over, so it is 'lightly' covered with olive oil on all sides. You can also do this in a plastic bag; but, I find the bowl easier. Cover with a towel; and, let it rest on the counter 30-60 minutes.

Step 5: Rolling ... Make sure to flour your counter or pastry board; then, form the dough into a log, and cut into 2-3 pieces. I find it easier to work with smaller pieces for the hand cut pasta. Roll your pasta out in a rectangle shape; the length will be the length of the noodles - 10" is usually what I aim for. But remember, these are hand cut; so, there is no right or wrong. Then, square off the sides; and lightly flour the top of the pasta.

Step 6: Starting at the bottom, fold the dough up in 1 1/2 inches; and, continue to fold to you reach the other end. Now, your dough is ready to cut.

Step 7: Pasta ... Cut your folded pasta into any thickness noodle you like. Once the pasta is cut; lay the pasta over a rack or something to dry at least 15 minutes before cooking - however, 30-60 minutes is ideal. I actually use a chair - just put a towel on the back; and, hang the pasta on the towel. If you have a pasta rack, even better. You can even set your rolling pin on 2 jars and put a towel over that ... you get the idea. You can use a baking sheet topped with a wire rack. But, the pasta needs to DRY a bit before cooking.

Step 8: Cook and ENJOY! ... Now, you have fresh pasta; and, it's ready to cook. There is nothing better! But, remember, fresh pasta only takes a few minutes to cook; so, keep an eye on it. Serve with your favorite sauce.