A few seconds ago I was in my kitchen, whipping up a batch of pasta dough for tonight's meal, and thought, "OH! How dare I not share this with you!" So, I started taking pictures immediately. Lucky youuuu!
I found this recipe on Epicurious.com, originally printed in Gourmet's April 2008 issue. I've made a few changes to reduce waste (I include the egg whites) and removed a lot of the water (since I incorporate the entire egg), as well as added a little healthy glimmer in there for your hearts (whole wheat flour). I know, that is awfully kind of me.
My recipe is doubled from the original, which makes about one pound of pasta. You can roll the dough out by hand or use a pasta machine. Make spaghetti, linguine, lasagna, pappardelle, ravioli, you name it! Just remember, fresh pasta cooks in a matter of minutes! Oh, and salt your water, per favore :)
