I wanted to make and prepare some easy fresh pasta.I recommend measuring the dry ingredients accurately.Use a lot of flour for dusting.Always use a fork to bring the dough together. I tried it with different tools, but the fork was the best. Recipe by Yoshimorisanchi

#mycookbookWith this versatile dough we have the main ingredient to prepare the great variety of delicious short, long or stuffed pastas. We can combine them with different types of sauces and thus delight our guests, there is no greater reward in the kitchen than to see the satisfaction on the face of our guests savoring and enjoying a delicious home-made meal. Homemade food is another way to show our love to those around us.

I ate fresh pasta at a restaurant, and I wanted to try making it myself, so I created this recipe!!Since the break maker makes the dough, you can make this pasta easily as long as you roll it out very thinly!! You don't need to be very strict about how you cut the dough!! Please just be careful not to cook the pasta too long. Recipe by Kattao

Did you know you can make your own pasta by hand in less time than it takes to run to the store and buy it?? 3 ingredients - eggs, flour and a pinch of salt - is all you need. No pasta machine required (unless you want super thin pasta sheets or fine noodles).The finer your flour (durum semolina is great), the smoother the texture will be, but no worries because regular flour tastes great too!Makes 1 big portion or 2 small portions. Multiply recipe according to how many portions you need.

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

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

I was really into making macarons, and I ended up with tons of egg yolks…I had already made sweet macarons, so I made something savory this time.If you have a pasta machine, you can do Step 4 to Step 8 easily. But I didn't have it, so I made it by hand. If the dough is too dry, add equal amount of olive oil and milk. I think al dente pasta is more delicious, but feel free to boil it until it's done to your liking. Recipe by mag44num

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 have an interest in homemade pasta.Make sure not to knead too strongly. Recipe by Sakrairo

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