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As has already been said, anything @giofox88 rates is generally good. But my recipe* is
- 90g '00' pasta flour
- 1 medium egg
- 2 tsp salt
- glug of olive oil, probably 2 tbsp
Mix together until it forms a ball, add a little more flour if too wet. It shouldn't be sticky but will have a light sheen from the oil. Consistency should be like soft Play D'oh. Then knead until nice and velvety, usually 5–7 minutes. You want to stretch it out and turn it back in on itself, look for videos on YouTube. Then I usually let it sit for 30 minutes, lightly dusted. Once done, start rolling through the machine. You want to roll it through, fold it on itself and run through again. Do this a 4–5 times on the first setting, after that can decrease the amount of folds. On the penultimate or final setting I'll give it only a couple of turns. I find it helps to keep the dough lightly dusted (very lighty) as it goes through.
Check consistency. If it's a warm, humid day you'll need to dust it and let it dry a bit more. If it's cold and dry, you can throw it straight into rapidly boiling water. Time it for 3 minutes after it comes back to the boil, drain and save some liquid for the sauce. Done.
** This is my personal tried and tested recipe but I've never served it to an Italian, but only for lack of one. I find you need to keep the pasta thick to achieve that ristorante style, no less than the penultimate setting. Thicker for things like parpadelle, of course. I made it with water once when I had no eggs, which is alright but I like it eggy.
- 90g '00' pasta flour
brokebroadbeat-
Nicely described and thanks for the praises from both you and @Bernhard (I haven’t taken care of that guides blog in a log time)
The egg to flour ratio always ultimately depends on the actual size of the eggs, not always standard. I also find the ultimate consistency of the dough to be a personal matter, according to how firm you like your pasta, I always knead mine for a good 10/15min and add small amounts of flour if needed.
Good tips about folding the dough when rolling it through the pasta machine, that’s very important. One thing I do when I leave it sitting before rolling it, is to wrap it in cling film, to avoid the outside drying out. Keeping it thick and cooking times vary for different tipes of pasta. Tagliatelle/pappardelle need to be thicker and cook in 2 min, stuffed pasta needs to be thinner and cook 3 to 4min.
In general the way is to try it and see it for yourself.
giofox
what's the forum-approved homemade pasta method?
i just received a pasta maker....