How to make fresh pasta from scratch

Get some real Italian Tipo 00 flour, if you can't find any use regular flour. Optionally, get Semola flour for use on the kitchen counter. You can use flour instead.

The rule of thumb is 1 egg (room temp.) per 100 grams of flour. I made 300 grams.

Weigh 300 grams exactly

Make a nice well in the middle

Add in the eggs

Start mixing with your hands (taking pictures throughout was challenging)

Once it's starts to stick you can move it to the kitchen counter and keep working it. Use the palm of your hand for a stronger grip

Once it's a beautiful shape and color you're done. This takes about six seven minutes of hard rolling

Cover with plastic and set aside for 30 minutes

Now we wait...I suggest you work on the sauce at this stage because the pasta won't wait after

Get your pasta maker ready

Cut a small chunk of the dough

Cover the rest with a towel, otherwise it will dry up!

Give the chunk some flour

Set the machine to the widest stage

Roll through twice

It's recommended to go down to stage 3 now, I use the thinnest - 1

At this point you can make any pasta you like - ravioli, pappardelle, spaghetti or the one I chose is fettuccini

Cut in two

Roll through the fettuccini mode on the machine

Legendary! Make sure to flour it all the time otherwise it'll stick together

Viola. Fresh pasta

Cook for 2 minutes. Don't over cook it, it'll become too noodly..

Olive oil and you're all set