home made pasta?

your recipe is right but they do add like a fist full of salt to the water to give it taste

try more salt

The olive oil might help

Basic Fresh Egg Pasta

4 extra-large Eggs

3 1/2 cups Unbleached all-purpose flour -- plus

1/2 cup Unbleached all-purpose flour

1/2 teaspoon Olive oil

Make a mound of the flour in the center of a large wooden cutting board Make a well in the middle of the flour and add the eggs, oil and any other flavoring you may choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

This recipe yields 1 pound of pasta.

Comments: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta

You might try adding some herbs to you dough also

On the homepage pasta front, the process is really not tricky. You just need: * plain/regular flour (as fine as possible - type zero or '00' is best but not essential) * eggs (one egg per person serving) * a little salt I recently put a video guide to making fresh pasta - aimed at beginners - online (see link below). Hope that's useful. As for shaping your pasta... - square ravioli parcels are not too easy to make in truth, however 'pansotti' (moon shaped semi circles of pasta) are simple: - cut out circles of pasta when you've rolled it flat (use a glass or cup) - fill these with a little of your ingredient(s) (cooked already unless fresh) - use a whisked egg mixture to stick the edges when you fold them in half. Hope that's clear! Matt

My recipe is very similiar to yours, I think a tad less flour per egg. About the same amount of salt. I love 'em!! Homemade noodles are one of my favoites. I bet they just have a lot more salt in theirs.

I agree w/ M C

The Pasta Water should be heavily salted. It should taste like Ocean Water.

Ask the deli's where you shop what kind or brand of flour they use..??? remember they buy wholesale..

I might bet it is Semolina...

sem�o�li�na

NOUN:

The gritty coarse particles of wheat left after the finer flour has passed through a bolting machine, used for pasta.

MY I did not expect that...????