I’ve always had hesitation towards making pasta dough, because whenever I look at the pictures of the steps they look like they could be a lot of a work. Making the dough, rolling it out thin, running it through the pasta maker, laying it out, cutting it, filling it, boiling it. How can that not paint a scary image in your head? Be honest! In any case, I’m not one to argue with my mother, because she has a point: it is uninspiring to simply make macaroni and cheese every single time. I love macaroni and cheese. A lot. But I have to at least know how to some fancy shmanzy stuff, right? This was certainly fancy shmanzy yet very easy, and I might just try to keep up with simply making my own pasta mostly from now. Except for macaroni, obviously. We’ll see.
8 oz all-purpose flour
1/2 teaspoon salt
1/2 cup water
In a deep dish, make a well with the flour and salt, pouring the egg and some of the water in the middle.
Stir the ingredients together and form into a dough. Add water as necessary just to make a rough dough.
Run the dough through the mince meat attachment of a stand mixer to make it smooth, so that you don’t have to do much work. If you don’t have a mince meat attachment, you will have to knead the dough until smooth.
Let dough relax, in a plastic bag or in a dish covered with plastic wrap, for about 15 minutes before rolling out.