I know, I know...it's really hard.
But it's not...it just takes practice.
I want you guys to go to www.theperennialplate.com and click on "the 10 things we love about pasta". Focus on the pasta making section (it's really quick and will make you want to move to Italy and be Italian).
Now, if that cute little lady can make pasta by hand (which is pretty incredible), then you can give it a shot...I'll even lend you my pasta machine!!
Here is the recipe I use when I want plain pasta (it's they way they taught me in Tuscany):
300 g flour
that's it...now, how hard can it be, right??
The jury is out on how to combine flours to make the kind of flour used in Italy. The food forums online and bloggers have ridiculously long explanations...like this:
"I bet you have solved the riddle by now, but just in case you have not: in Italy we classify flour by the extraction percentage: so you have wholewheat, then 2, then 1, then 0 and lastly 00, the more refined. This is what you would use for cakes, or pasta, but also fine bread and rolls. However, refining is one thing, proteins quite another, so there can be low gluten 00 and high gluten 00. The latter is what you would use for e.g. panettone and pandoro, that need a long fermentation times, while the former is what you would use for crostata and biscotti. If you want to be more precise, in Europe in general and in Italy in particular the thing to look for are the W and P/L ratios. You should feel free to ask for the details, as any good "mulino" would send you the technical sheet for each of their flours."
I am a foodie, and sometimes this even makes me crazy. If we want people to get back in the kitchen and cook, let's not start by making people feel inadequate!
Start with what you have and try to get the right texture...then you can move into the right flours.
Now, cover it in plastic wrap and let it rest for about 30 minutes (you can also put it in the fridge for a day)
Making sure there is plenty of flour, you can transfer the piles to a cookie sheet and leave them to dry. When they are hard, you can put them in a paper bag and use them like you would dried pasta.
You can drop them in a soup or with your favorite sauce as a quick snack.
I can't wait to hear how you all did!!