Make Your Own Spaghetti

1. Place the pasta flour on the work surface and make a large hollow in the middle. Add the eggs and salt and stir with a fork. Always stir in some of the flour edge. This until there is a pulp in the middle. Then push the remaining flour from the edge over this and then knead with your hands. It is a bit dry at first and maybe also tedious, but with patience it will turn into a smooth dough. If it is too dry, moisten one hand lightly with cold water 1 – 2 times and continue kneading with it. That is enough liquid or moisture to gradually get it smooth and supple. Wrap the finished dough in cling film and let it rest at room temperature for at least 30 minutes.

With machine:

1. Now equip the machine with the spaghetti attachment and lightly sprinkle this and the normal roller with a little pasta flour. Divide the dough into 4 – 5 portions and process them one after the other. Wrap the dough that is not yet needed.
2. Start at “0” when turning the machine through the smooth roller. First sprinkle the respective portion with pasta flour and pull through once. Fold the resulting, elongated sheet of dough together once and pull it LONGITUDE Then dust both sides of the oblong plate lightly with flour again, fold together and now pull through it LATERALLY. Then switch to “1” and pull through the lightly floured plate 3 more times (always folded up beforehand). Then switch to “2” and from then on up to level “5” always pull it through once. This results in a long, thin sheet of dough the width of a roller.
3. Place this lightly over your outstretched hand and insert one end into the spaghetti roller. Now just turn the dough through this briefly and immediately spread the spaghetti that has come out on a larger surface, dust it lightly with the flour and loosen it up. Process each portion in this way until the batter is used up.

Without machine:

1. Divide the dough into portions as already described. Now roll out each one on a lightly floured work surface into a rectangle 1 – 1.5 mm thin. The size then results. Flour the surface lightly again and do not roll up the large sheet of dough too loosely from one narrow side. Then cut the roll into 1 – 1.5 mm thin slices with an extremely sharp knife. Unroll this again and loosen it on a floured surface and keep it ready.
2. You can also hang the spaghetti over a broomstick and let it dry. However, this is not necessary for immediate further processing. In this case the cooking time is very short. You need a maximum of 1 – 2 minutes in well-salted, boiling water. Dried spaghetti about twice as long. If in doubt, try one.
3. The amount of ingredients mentioned above resulted in 470 g raw pasta dough and approx. 800 g cooked spaghetti. You can also use the dough to make other shapes of pasta. It’s just a little too soft for tube noodles.