Fresh pasta is a food group of its own. It cooks faster and takes on sauce in a completely different way from dried pasta. Both fresh and dried pastas shine in different uses, but I do personally find that nothing beats a delicious fresh pasta in a simple sauce. Here's a basic fresh pasta recipe that serves as the base for many of the recipes you'll see on this blog. This basic recipe can be adapted for whole wheat or flavored pasta doughs.
Recipe
5 eggs
3 1/2 cups of flour (for wheat pasta use 2 cups of white flour and 1 1/2 cup of whole wheat flour)
1. Sift the flour into a heap on an open surface.
2. Make a well in the center and add the eggs.
3. With your hands or a fork, slowly beat the eggs and begin to incorporate the flour. When about half the flour is combined, the dough should come together enough to start kneading it with your hands.
4. Knead the dough for about 10 minutes. Cover with plastic wrap and let sit for about a half hour.
5. Using a rolling pin or pasta maker, roll the dough out into thin sheets for use in the fresh pasta recipe of your choice.
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