Fresh Pasta

My husband got me a pasta maker for Christmas and I’ve been dying to try it out since the moment I unwrapped the box Christmas morning. The first thing we made was fresh fettuccine.
Recipe for 1/2lb of pasta:
2 eggs
1 3/4C Unbleached flour
Water
Mix flour and eggs with a flat paddle in your mixer until dough starts to form. Switch to the dough hook and continue until dough comes together. Add water if needed to help dough form into a ball. Turn dough out onto a floured board and kneed for 3 minutes. Flour more if dough is sticky and kneed for another 3 minutes. Wrap dough in plastic wrap and let rest for 20 to 30 minutes.
Then it’s time to use the pasta machine!
Step one:
Roll out the pasta dough to desired “thinness” (I went to the #4 because I like a medium-thick fettuccine).
Step two:
Put dough through fettuccine cutter.
Flour strands of fettuccine so they don’t stick together while you’re making the whole batch of pasta.

A 1/2lb of pasta will only need about 4 mins to cook. Here it is with homemade meatballs, my favorite sauce, and a little sprinkle of Parmesan cheese.

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