Homemade Pasta: is it really worth it to make the dough from scratch?

After watching so many episodes at Food network, I decided to try to make the pasta dough from scratch. I think it was DDD episode in Italy was the trigger. I always wondered if it is worth the effort to make the pasta dough at home versus the pasta out of the box. The answer is it feels the same as you make your own pizza dough, so fresh and tasty. It might not look as professional as the store but taste difference is out of this world! So, short annswer is yes but only if you are making it for small number. This is not an Egyptian dish but I added the Egyptian touch in the sauce.

RatingDifficult

Pasta Dough Ingredients

  • 3 eggs
  • 3 cups flour
  • 1/4 cup olive oil
  • 2 tablespoons water (or more if needed)
  • Little bit of salt

Sauce Ingredients

  • 1/3 cup pitted sliced black olives
  • 2 peeled tomatoes (yes peeled :)) and diced
  • 2 garlic gloves thinly sliced
  • Fresh basil
  • Some olive oil
  • 1 tablespoon tomato paste

Pasta Dough Directions
Put the flour on a clean dry work surface.
Make a well that is basically a hole  in the middle of the flour pile.
Crack all of the eggs  into the hole and add the olive oil, salt and water.
Use a fork to beat the mix in the middle.
Use your hands to get the mix together. Messy and fun. If you have kids, now the time to call them to help you out.
Note: If the mixture is dry and hard, wet your hands and begin kneading with wet hands.
Knead, Knead and Knead. I cheat sometimes and use my kitchen aid.
The dough has to be stretchy and smooth, wrap it in plastic and let it rest for an hour or more.
Roll and cut the pasta into desired shape.
Boil the pasta in hot water with olive oil and little bit salt for 5 mins or until done.

Sauce Directions

  1. Get a hot pan
  2. Put some olive oil
  3. Add the mix above
  4. Add a little bit of water. Sauce is better sick
  5. Simmer at low for 10 mins

Put them together now Directions

  1. Get the pasta out and add it to the mix
  2. Sprinkle some olive oil and paramsean cheese

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