I wanted to eat a really chewy, fresh pasta, so I did some experimenting and this flour ratio was a big success. It was chewy and bouncy - a very filling, macho pasta.I started tasting the pasta after boiling it for 2 minutes about 4 times...You should be able to boil it for 3-4 minutes without the texture changing much. You can use 2 whole eggs instead of 1 whole egg and 1 egg white. I used an egg white this time because I wanted to use one up. Makes 2 servings. (Recipe by Minitan)

I made these ravioli once I had to host a big dinner with some friends... Well, they loved them! I suggest to use a butter and sage sauce

Scallop, dried tomatoes,thyme ravioli, artichoke cream and fried artichoke

I just wanted to try making fresh pasta.The kneaded dough is tough but it will get softer after you let it rest. If the dough is soft, it will get too soft to roll out after resting. This means you will have tougher pasta as you will need to dust it with more flour to roll it out evenly. Recipe by cherry

It's delicious to eat this as pasta, but I often use it for lasagna.Kneading and rolling out the dough takes a lot of time, but it tastes better because of your hard work. Recipe by Haru mama *

oodles of noodles will become Fettuccine alfredo soon.

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

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

giant ravioli