My new favorite toy is my pasta roller. I've actually had it for years, but because it's so heavy, I was never able to bring it to France. Now, back in the states, I can have all of my gadgets in one place. Making fresh pasta isn't really that hard, just taking a few ingredients and a little time and muscle.
Fresh Pasta: 100g Flour plus extra for kneading and rolling 1 Egg 1 Pinch of salt 1t Olive oil
This recipe makes a large serving for 1, or 2 smaller portions. Multiply for the amount of people.
Mound the flour on a clean work surface and then make a hole in the center of the flour. Crack the egg into the flour and add the salt and oil. Next, using a fork, mix the ingredients together until they begin to form a dough, then use your hands to knead the dough for about 5 minutes, using extra flour on your work surface as needed. Wrap the dough in plastic film and let rest in the fridge 20-30 minutes. Once rested, unwrap the dough and roll it out thin enough to fit into the largest setting of your pasta roller.
Continue to roll your pasta, making the setting smaller until you've reached your desired pasta thickness. Cut to the shape you like and cook in salted boiling water just 1-2 minutes, depending on the thickness and shape of the pasta. Sauce and serve. Pictured here is my hand cut pappardelle, sauced with a mushroom and bacon tomato sauce and of course, a mountain of freshly grated parmesan.