Here’s how to make fresh pasta with no equipment.
Start with 2 cups of flour, then make a well in the middle and crack in three whole eggs plus two extra yolks.
Whisk the eggs with a fork and then begin to incorporate the flour bit by bit until it comes together a bit.
At that point you’ll want to bring in a bench scraper or jump right in with your hands.
Knead for about 10 minutes, and if your dough feels too dry, add small amounts of water until it eventually becomes nice and smooth.
Then wrap your dough in plastic wrap and rest at room temperature for at least 30 minutes.
Cut it in half and then use a rolling pin or even a big bottle of olive oil to roll it out nice and thin, at which point you can cut it into whatever shape of pasta you want.
There’s no right or wrong answer, but I do love doing it this way.
To cook, boil in extra salty water until it floats and then eat it with whatever kind of sauce you want.
I promise you it’ll be delicious no matter what.
