I referred to a cookbook by Chef Kasashima.During Step 4, if the dough dries up and has cracks, flip it upside down. This procedure might require some muscles. Use a pasta machine if you have it. Recipe by Mamedaifuku mocchi

Homemade pasta is really delicious! When you have just a little time, your pasta dish can be prepared in no time.Knead the dough really well. Recipe by Machakodesu

I make homemade ramen several times a year as a hobby, and discovered the deliciousness of dry egg noodles while aiming to make some homemade noodles with a nice texture. I haven't turned back from homemade noodles since. I expanded my horizons to pasta as well, and came up with these noodles.The noodles are moistureless and made only with egg, so it gives birth to a nice texture. When using large-sized eggs, increase the amount of flour by 1 tablespoon. I use one approximately 65 g medium egg.(including the shell). The time needed to boil the noodles will depend on their thickness and width, so adjust accordingly. Recipe by Homard Ebiko

experimenting! recipe from: grouprecipes.com

My motivation for making this dish was that no store sold lasagna in my neighborhood.Because you can leave the work to the food processor, I have no hints in particular. Recipe by Ponpondama

To come up with this homemade pasta recipe, I experimented many times using my pasta machine. I presume that all pasta machines are different so it might not come out quite the same, but this recipe works with my pasta machine.Caution in Step 6 : With my pasta machine, when the thickness dial is set to No. 1 and the 2 mm width cutter is attached, the pasta came out flat and it didn't work.Bonus: You can also make gyoza dumpling skins using the pasta machine,. Recipe by Mikesachi

Homemade fresh pasta is always delicious. I dug out the old pasta machine that we had tucked away in storage and made some at home. This recipe yields an easy to make amount.If you leave 1 cm around the edge a bit thicker when you roll out the dough, it will not split easily. Recipe by Cara Luna

After many experiments to try to find the perfect combination of seminola and bread flours, this is the result. There is also a recipe that includes olive oil in the dough, but adding the oil messes with the water, so I can't really recommend it. Since this dough isn't dusted with any flour, it's smooth, springy, and very delicious.The key point is to incorporate air into the powdered ingredients and to mix with the egg until it becomes crumbly. If you feel like the flour hasn't completely been mixed in, add in a small amount of water bit by bit to adjust. But adding water will loosen the dough so make sure to knead it afterwards. For 5 servings (400 g). Recipe by hiro51094

Just try to make my own pasta recipe