homemade pasta, especially if you have an italian recipe, are extremely thin and lightweight. this italian recipe is extremely simple. the secret of obtaining delicious pasta lies in preparing an elastic, not sticky dough using fresh ingredients of best quality.
-500 gr white flour
-5 eggs (or one large glass of mineral water)
sieve flour into a bowl and make a hole in the middle, where you add five eggs. do not add salt. stir eggs with a fork, stir well, and gradually add flour. keep on stirring until dough becomes thick, then mix with hands until dough it’s not sticky any more. if necessary, add more flour so that the ball of dough gets elastic, meaning test pressure with your finger and see if dough returns to its original shape.
cut ball into 5-6 slices, spread them a little with rolling pin.
dust each piece of dough with flour and pass it through the pasta machine. first stretch it to desired thickness.
i like 7 thickness, so i went through all the numbers from sheet 1 to 7, each time dusting batter before stretching.
then pass the dough through the cutting slot.
gather all the pasta into a bowl and dust them with flour again.
boil water and add a teaspoon of salt and a tablespoon of oil. add pasta and cook them for 2-3 minutes.
drain pasta in a colander and rinse with cold water.
in a pan prepare tomato sauce: preheat 3 tablespoons olive oil, add 200 ml of mashed tomatoes, dried oregano, chopped mushrooms, salt and pepper and stir.
after boiling them for about 5 minutes, add the drained pasta, stir and let boil for another 1-2 minutes.
serve immediately. you can sprinkle some grated parmesan and top.