Hand-thrown Pasta

From Adam Ragusea. I don't really include a formal sauce recipe here.


1 cup flour
2 eggs
½ tsp kosher salt


1. Dump flour on counter top, then salt, then eggs. Mix with a fork, then with hands gathering into a nice ball, about 8 minutes, dusting with more flour as needed. The dough should end up in a ball (that you can clean your counter with) that's not too sticky. Cover with a damp towel and allow to rest for at least 15 minutes.

There are many good sauces. One example would be one made by reducing mushrooms, garlic and wine with butter and cream. Season with tarragon, parsley, spinach, etc. If using cream, don't overcook and ruin the cream.

2. Roll out as thin as possible with a rolling pin with additional flour to thwart sticking. Then fold a few times to make cutting easier. Saw (rather than cut in a pressing motion) into fettucine-sized strips. If you leave in a clump for later, that's bad as they will stick to each other: either hang to dry or use right away.

3. Cook in salted, boiling water, about 2 minutes. Undercook before adding to sauce in your sauté pan. Save some pasta water for loosening the sauce.