The '1,2,3..Series' shows simple products that seem more complicated than they are. I make them with general guidelines rather than a recipe... for some this will never work... for others it removes hurdles and makes it easier to cook!

Pasta is one of the easiest thing to make yet the biggest barrier seems to be the need for a fancy piece of equipment. Sure, having a pasta maker may be the push needed to finally make pasta but, as I see it, it's just another thing to clean.

Easier is to simply mix up a dough, roll it out and enjoy!

The Goal: '1,2,3... Series' takes the barriers out of cooking. Basic staples that can't really be mess-up but for some reason seem more difficult than they are...

Second series now at 1,2,3... Crackers
+Follow for project updates.

Step 1: Tools and Ingredients

This is a very simple process that places very little demand on the kitchen.

A good worksurface, flour, eggs, salt is really all you need. A pinch of salt, red pepper flakes, oregano... really any spice or flavor can jazz up your pasta.

The ratios are as simple as the ingredients:

1 Serving = 1 Cup of Flour + 1 Whole Egg + 1 Additional Yoke *scale up from there... you'll find you have a little extra flour if you don't use jumbo eggs... so easy

We also enjoy fresh eggs from our backyard chickens (instagram). When you're ready get started with a backyard coop (instructable on coop design)!

*please see the photo of our shelves for a visual reference of ingredients. You also get a look into how we use the kitchen and my gf's favorite kitchen tool/gift (here)

Step 2: Make the Dough

As you can see in the photos making the dough is as simple as the ingredients.

Make a well of flour.
Add the cracked eggs.
Stir with a fork to get started.
Work the dough into a ball. The dough should be dry but workable.

From here it's best to wrap the dough in plastic for 20min-24hrs. It could be stored for longer. We let it rest so that it's easier to roll out. If you jump straight into rolling you have to fight the glutton.

Step 3: Form the Noodles

Again. Simple.

Roll out the dough. How thick or thin... your call. There is no wrong way to shape pasta but best to be consistent so they cook evenly. (this is our favorite rolling pin. no handles. tapered sides)
Cut to form. I use the fold and cut method for noodles. If your knife isn't perfectly sharp you may get a crease... we never fuss. (our knife *we have older version) (America's Test Kitchen Favorite $50)

Great news... pasta doesn't form as planned. You've probably formed a different type of pasta... there is literally a name for every shape imaginable!

Want consistent noodles? Easy to pickup a rolling pin that will cut your rolled dough. (try fettuccini with this 'cutting pin')