Homemade Linguine

The more you eat homemade food, the less you like store-bought, and that’s the truth! The hard stuff doesn’t even come close to the delicious, chewy texture of homemade pasta and it just couldn’t be any easier to make.

In a bowl combine:

3 stirred up farm fresh eggs from happy chickens (now, folks, that part is important!)

2 teaspoons of sea salt

2.5 cups of flour

4 Tablespoons of water

Use your intuition to get the dough right, not too dry, not too wet.

Knead 4 minutes or so.

Use a knife and cut the dough into quarters.

Sprinkle each quarter with flour and crush it with your palm.

From here you can use a long, wooden rolling pin or a hand cranked pasta machine. If using a rolling pin, roll out as thin as possible, dusting with flour as needed,and use a knife to cut thin strips.

I like to use my pasta maker. Push the dough through at #7, then #4, then #2. Sprinkle with flour and cut in half. Run the dough through the linguine side.

Sprinkle with flour again on a cutting board, separate pieces if needed, and continue with other 3 pieces.

Bring water to boil with a little oil in it and boil for 4 minutes. Drain and serve with a great sauce like the one I posted last week! Ten Minute Pasta Sauce

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