Homemade Pasta

Home made pasta sounds scarier than it actually is. The only kind I have made is egg pasta. Both Italian cook books my mother in law gave me have the same recipe. It comes down to 1 egg per 1/2 c flour and a pinch of salt. Mix it together until it completely combines and then start the rolling process, dusting the dough and rolling pin as you go. I am no longer able to roll it effectively by hand, so I have pasta rollers for my Kitchen Aid. It is slightly slow work, but well worthwhile. If you roll it by hand you will most likely end up with a thicker, more rustic, noodle than if you use a machine. But once you have tried home made pasta and ravioli you will make it whenever you have the energy. Tonight I tried this recipe with whole wheat flour, instead of all purpose, for the first time. I was happily surprised as it is a different flavor and feel than store bought whole wheat pasta. The home made almost had a nutty flavor and was actually delicate. I think I will make some ravioli with it in the near future. Try it and see how you like it. If you have made your own home made pasta please share your experiences.