I never made pasta from scratch until I bought my first pasta machine. The idea of rolling the dough paper thin by hand seemed like too much work. But after I tried it, I was sold. When I was developing this dough ratio, I tried to make it as malleable as possible so that it’s not too hard to roll it out. Trust me, it is so, so worth the results. The taste of fresh pasta is worlds apart from the one that comes out of the box. It’s silky and ribbony and melts in your mouth. The sauce recipe can obviously be used with boxed pasta, but I recommend it with fresh. It’s not to be compared.
Makes 1 pound (Serves 4)