Pasta

What's better than a light dusting of flour everywhere because you just made fresh pasta? NOTHING. Once you have fresh pasta it's hard to go back to dried or even the "fresh" pasta at the store. It's so easy to make. I suggest if you do want to make fresh pasta on a regular basis to get a pasta attachment for a kitchen aid mixer. I have a hand crank machine but kitchens these days are not built for a hand crank pasta rollers, so it usually consists of Adam and I both holding down the machine while I try to change settings and crank the crank. But it's so worth it! If you are feeling adventurous you can do it on the counter top, but it does take a bit to get the hang of not letting the egg go everywhere, but it does turn out the same if you use a bowl or not.

1 3/4 Cups flour
2 eggs lightly beat
pinch of salt
more flour for dusting

Sift the flour and salt together. Make a well with the flour and pour the egg in the middle. Slowly mix from in hole out till all the flour is mixed in. If it's to dry add some water and if it's to wet add some more flour. Knead dough for 10 mins. Let rest covered with a damp towel for about 15 mins. Then roll it or form it into whatever pasta you want to use. Of course cook it like 'normal' pasta till al dente. ENJOY!

**If you'd like some green spinach pasta add 1 cup of cooked well drained finely chopped spinach to the egg in the flour well.