Make your own pasta at home

What’s equally daunting than making your own pasta! Luckily, I have a few SUPA are few things as tasty, but tips to get you making great tasting pasta in no time!

What you will need:

Supa Mama® Cling Wrap
2 ½ cups of plain flour, plus extra for dusting
4 eggs
2 tsp. Extra-Virgin Olive Oil

To make:

Pour only 2 cups of the flour into a mound on a clean work surface.
Using your fingers, carefully make a well large enough to hold the eggs in the center of the mound.
Crack the eggs into a large measuring cup. Add the oil (donâ€™t mix) and then pour the egg-oil mixture into the well.
Using a fork, carefully whisk the eggs in the well, donâ€™t draw in any flour, until they are just mixed together.
Once the eggs are whisked, use the fork to gradually draw the flour into to center and stir it into the egg-oil mixture little by little.
Keep going until all the flour is blended in and you have a shaggy mass of dough.
Use your hands to bring the dough into a ball.
If you find your dough is still a bit too sticky (the weather will affect this) sprinkle more flour over the dough, just a little at a time, and mix it in.
Dust a clean surface with flour. Transfer the dough to the clean floured surface and knead it by pushing down and away from you and turning it repeatedly until the dough feels smooth and satiny. This will take 7 to 10 minutes. Sprinkle on more flour if the dough becomes sticky or soft during kneading.
Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little.
Cover the ball with my BPA-free cling wrap (it will stretch to seal and cover your dough perfectly) and let it rest for 30 minutes.
To roll the dough out, cut into 4 equal pieces. Now you can pass it through your pasta roller or you can roll it with a rolling pin by hand. The thickness will depend on the type of pasta you will be making.