Name: Basic Homemade Pasta
Ingredients: 2 tablespoons water, or a bit more if needed; 1 large egg; Pinch salt; 1 cup all-purpose unbleached flour (see Note); 3 large eggs; ½ teaspoon salt; 3 cups all-purpose unbleached flour (see Note); 4 teaspoons water, or a bit more if needed; 2 large eggs; ¼ teaspoon salt; 2 cups all-purpose unbleached flour (see Note); 2 teaspoons water, or a bit more if needed

Preparation info

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

In Italy pasta is a primo or first course. The average Italian wants his pasta daily but in appetizer-sized portions. However we think of pasta as a main course, so we eat a larger portion (but not every day). My servings for these recipes are entrée portions. In my experience, one large egg and one cup flour makes two reasonable entree-sized portions of pasta or three to four appetizer-sized portions.

Whether you make the pasta by purist or expedient technique is up to you.