Fresh Pah-sta!

You haven't had pasta until you've had it fresh, okay? Here's my recipe for homemade pasta without a pasta maker:

-2 1/4 flour

-3 eggs

-a dash salt

Give your countertop a good scrubbing, and then put the flour right

there on the counter. Make a well in the center and add the eggs. Starting from the center, mix in the eggs with your hands; just get all up in there. After about 10 minutes of kneading and mixing, separate the dough into four balls and let rest for 30 minutes. Drink wine. Use a rolling pin to flatten each ball of dough until it's an eighth to a sixteenth inch thick. Cut the dough into strips, or nice organically-shaped polygons. Flatten the strips a bit more with your roller, and allow the pasta to dry on a cookie sheet covered in wax pape

r for at least an hour (after this critical hour is up, you are free to cook OR store the pasta how you please.) Fresh pasta takes about 5-8 minutes to cook, depending on how large your pieces are. Two pasta-making-rules of thumb: generously salt and water, and don't forget to stir at least every minute. Well there you have it, hope you enjoy, my fellow pastafarians!