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Fresh egg pasta

Restaurants always charge more for freshly made pasta. And they do taste good, soft and springy. So, I wanted to try making my own home made pasta. After all, there is a similar Chinese flour cake dish - 'mi hun kway' in Hokkien - that we make at home all the time.

I read a few articles and recipes to get some tips and off I went ...

Next time, for cutting the pasta, I will dust with a little bit of flour, or more likely stock up on some semolina or buy a pasta machine.

http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta/
http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/
http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe.html

One egg for 100g of flour

I think the egg is too small!

Mixing

Added a little water to get the dough together. Resting.

Really sticking to the work top. Need semolina but I don't have on hand.

Even rolling it up doesn't help - the layers stuck together without any flour dusting.

But still, it's a happy dinner for me. This looks a little bit like the pastas that the 'Two Greedy Italians' cook on their show.

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