"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Homemade Pasta Recipe

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This recipe for Fresh Homemade Pasta, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


2 cups cake flour
1 cup all purpose flour + extra for dusting
4 large egg yolks
1/8 tsp salt
1/4 cup extra virgin olive oil
1/3-1/2 cup water

Combine flours, egg yolks, and salt in a stand mixer or food processor.
Slowly combine. (Pulse if using a food processor).
With the machine running, slowly add in the olive oil.
Add in water until mixture forms a ball of dough.
You may need to add additional water if dough is dry.
Remove the dough from the bowl or food processor and place on a flat, floured surface.
Knead dough until smooth (maybe 2 minutes tops).
Place dough wrapped in plastic wrap in refrigerator to chill for 30 minutes.
If you have a pasta machine go ahead and use it to cut/shape pasta.
If not, roll dough out VERY thin (like 1/8 inch thick, noodles will grow as they cook). Cut into desired shapes using knife or pizza cutter.
Boil water and cook pasta to taste; it will float when cooked through.

Personal Notes:
Personal Notes:
DIY cake flour: 1/4 cup cornstarch + 1 3/4 cup all purpose flour. The pasta tastes much better with cake flour.
You can buy a tool called an herb mincer on amazon for $5-12 that is basically an old fashioned noodle cutter. They get bad reviews as herb mincers, but they get great reviews as noodle cutters. That's what I use.




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