Homemade Pasta Without a Pasta Machine

Name: Homemade Pasta Without a Pasta Machine
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Bread (strong) flour; 50 grams Cake flour; 2 tsp Olive oil (or vegetable oil); 2 Eggs; 1 pinch Salt; 1 tbsp Plain yogurt; 2 tbsp Water (sparingly)

cookpad.japan @cookpad_jp

I got a sudden craving for homemade pasta, so I searched for various homemade pasta recipes and tried them out, and settled on my own variation with ingredients that suited my tastes. There might be combinations that are easier to shape and have more body, so I am still in the process of experimenting.
(The photo shows a dish covered with walleye pollack roe carbonara sauce. It is thick and full-bodied. (Since I cut it myself...) so it matched well with the carbonara sauce.

Please minutely adjust the amount of water used based on the season and the particular day's temperature and humidity. (After kneading by hand for 10 minutes, I ended up with a rather thick bodied pasta with a pleasantly springy texture. (It takes some strength, but do your best to knead the dough).
It is difficult to spread out the dough thinly, but do your best! (It must be nice to have a pasta machine).
When cutting the noodles, it is tastier if you cut the noodles as thinly as possible. (Since the noodles are rather thick-bodied). For 2 servings. Recipe by Hoshikun to Tsukichan mama

cookpad.japan @cookpad_jp

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Ingredients

2 servings

150 gramsBread (strong) flour
50 gramsCake flour
2 tspOlive oil (or vegetable oil)
2Eggs
1 pinchSalt
1 tbspPlain yogurt
2 tbspWater (sparingly)

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Steps

1

Add the bread flour, cake flour, and wheat flour to a bowl, and stir together with an egg beater. Make an indent in the middle of the flour, add the ingredients into the center, and mix together in a cutting motion with either a wooden or rubber spatula.
2

Knead by hand once it has roughly lumped together from mixing. Cover with a wet towel or wrap in plastic wrap once it has reached a firm softness, and let the dough sit in the fridge for an hour or more to let it settle.
3

Place the dough onto a surface that has been well-dusted with flour, and divide into three equal portions. Coat each portion once again in dusting flour and thinly spread each one out to about 3 mm thick with a rolling pin, fold into thirds, and cut to your desired thickness. (The thinner it is the better it will taste.)
4

Cover with dusting flour after cutting, and let sit for a bit to dry out. Add salt to boiling water for boiling the noodles, and boil for 5-7 minutes until the noodles reach your desired firmness.