Copyright Thomas Saaristo  All Rights Reserved
Fresh pasta
Once you try your hand at making fresh pasta it may take you a while to stop. My
Pasta Queen Pasta Machine was on loan from a friend who decided I used it much
more than he did and with better results so he let me keep it with the stipulation that I
would never stop making it

2 1/2 cups flour
3 large eggs
Generous pinch of sea salt

Making the dough
Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt
in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside
walls of well into egg mixture to form coarse dough. Knead until dough is satiny and
surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic
wrap and let dough rest at least 30 minutes and up to 3 hours.

Kneading the dough
Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into
eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk
through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks

Working on lightly floured surface, fold dough into thirds as for business letter; pass
dough, edges first, through rollers again. Repeat process six times, keeping rollers at
widest setting and lightly dusting rollers with flour if dough sticks

Forming pasta sheets
Adjust width of rollers to next smaller setting, and pass dough through rollers.
Continue adjusting roller width to smaller settings, running dough through each
setting without folding, and dusting rollers very lightly with flour if necessary until
long dough sheet forms, about 24 to 30 inches long.

Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes
[pasta should not be brittle or wet]. Repeat kneading remaining dough disks and
forming them into pasta sheets


For fresh pasta with fresh garlic: Mix 1 minced large garlic clove into egg and salt
mixture in center of flour well

For fresh pasta with thyme: Mix 2 teaspoons fresh thyme leaves into flour before
blending with egg and salt mixture