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Some days ago I wanted to try using the pasta maker that we received as a gift from our friends.I remember the home-made pasta that my grandma Lucia used to cook for us (and in big quantities…). And I know that the neighbors of my aunt Etta can hear, on Sundays morning at 5 am, the noise of the pasta roller that she uses with strength.Home-made pasta has a different flavor that dried pasta. It is more “rough”, in a sense that your mouth can savor and enjoy the texture of the pasta.And making pasta is really fun! With a simple pasta maker (I used the accessories of my stand mixer) you can see the dough getting thinner and thinner and the best part is to see it taking the shape that you want, technically not any shape… You can make lasagna, spaghetti, fettuccine, ravioli, tortellini but not many other complicated shapes. But I will try to use my creativity, to make new shapes. And I will let you know the results…So, before you say that making pasta is complicated and useless, just try ones to follow this easy recipe and if you are not satisfied you can let me know (and in this case I will just tell you: “whatever”). Home-made fettuccine (they seem like strips) recipe:

Ingredients for 4:

• 200 g white flour
• 2 eggs
• a pinch of salt

Directions:

1. Mix these ingredients with your mixer and finish mixing with your hands.
2. Roll your pasta until you reach a thickness of about 1 centimeter.
3. This is the fun part: attach your pasta accessory to your stand mixer and pass the dough through it (start with the largest thickness of your pasta maker).
4. Roll the pasta for many times (each time tighten the pasta maker a little bit more).
5. When the dough is very thin you can cut the shape of the fettuccine with the right accessory or, if you want to make it by hand, roll your dough and cut it into stripes, large half centimeter.
6. You can cook your pasta right now or you can dry it and put it into paper bags (so you will never run out of home-made pasta).
7. To cook the pasta, boil the water with some salt (less than for the pasta you buy at the store, because home-made pasta is porous and absorb more salt) for 6 minutes.
8. Add the kind of sauce that you like and eat as soon as possible