I learned to make pasta from scratch while growing up! My mom was a natural at it, and I also learned a bunch from my mother-in-law! When it comes down to pasta I love it all, the anticipation for the preparation day, the preparation of the dough, to the feel of the dough when ready; I can remember it all, especially the moment that my hands touch the cranker of the pasta machine; at that instant, I feel really good, I feel all the love that my parents put on me while the short time I live with them. When your hands run over the floury pasta is something that once done, you will never forget, (Flesh Memory is Imprinted and Cannot Be Forgotten).

Recipe by Chef Freyka

Ingredients:

• 2 ½ cups Organic All Purpose Unbleached Flour
• 1 tsp. Kosher salt
• 5 large Eggs At room temperature Lightly beaten

Directions:

1. Place flour and salt in a stand-alone mixer, food processor, or bowl.
2. Stand-alone mixer: While mixing flour and salt with the paddle, add the eggs. Stop when the dough forms and change to a hook attachment. Knead on low for 2 minutes.
3. Food Processor: While pulsing the flour and salt continuously, incorporate the eggs, then stop the food processor, but quickly start short pulsing to combine, and long pulses to gather. Stop when you see all the dough come together into a ball. Transfer the dough to a lightly floured board.
4. Bowl: With your hands mix the flour and salt. Make a well in the center of the flour for the eggs. With a fork beat the eggs, making sure to grab the flour from the sides. When all the eggs are combined into the flour, leave the fork and switch to mix by hand and start kneading. Knead until the dough has formed and the pasta does not stick.
5. When your dough is ready, form into a flat disk ball, wrap in plastic, and leave it to rest for 10 to up to 30 minutes. Then use your pasta in any shape you like!
6. To cook this type of pasta, use abundant water with a good amount of salt. Fresh, homemade pasta cooks extremely fast—it will only take about 2 minutes.