All about Homemade Pasta

Light, thin sauces are best paired with thin pastas, such as angel hair or thin spaghetti

Chancy sauces are best paired with pastas with holes or ridges, such as  ziti, rotini

Heavy sauces are best paired with sturdier pasta shapes, such as fettuccine, linguine or lasagna noodles

Ingredients:

• 2½ cups all-purpose flour
• 2 eggs
• 1 teaspoon dried basil, crushed
• ½ teaspoon salt
• ½ cup water
• 1teaspoon olive oil

1. In a large bowl stir together 2 cups of the flour, the basil and salt. In a small ball beat eggs, add water and olive oil. Add egg mixture to flour mixture, stir to combine.

2. Sprinkle a clean dry kneading surface with the remaining flour. Turn dough out into floured surface. Knead until dough is smooth. Cover and wait for 10 minutes.

3. Divide the dough into four portions, roll each portion into a 2-inch square, about 1/16 inch thick. Let stand, uncovered, about 10-15 minutes, cut as desired.

For linguine, fettuccine, or noodles, loosely roll up dough. Cut into 1/8 inch wide strips for linguine or ¼ inch wide strips for fettuccine or noodles. Separate the strips and cut into 12 inch lengths

To store cut pasta hang it from a pasta drying rack, let it dry about 1 hour or until pasta is completely dry.

Place it in an airtight container and chill for  up to 3 days,  or place it in a freezer bag and freeze for up to 6 months.

In a large saucepan bring water to boiling. (3 quarts water for 4-8 ounces of pasta). Add 1 teaspoon salt and 1 teaspoon olive oil to the water to prevent pasta from sticking together. Add pasta a little at a time so the water does not stop boiling. Reduce heat and boil, uncovered 2-5 minutes. Drained cooked pasta in a colander.Serve with your favorite sauce.

Makes: 4 to 6 servings (If you wish to double the serving size -just double the ingredients.)

Bon Appetit!