#ify

1. 100g of flour for 1 egg yolk. I suggest alternating a whole egg every 2/3 reds, but I'm not your mother

2. Add eggs into flour and add a little bit of water.

Note: you'll get to a point where you think "oh it's not enough water!" And will want to add more

Do. Not.

That is the voice of the devil do not listen to it

Mix the dough thoroughly before adding any more water

I made 3 eggs, but I also had other pasta to make, so these are not the proportions you'll have

3. Ball it up into a dough (it should be smooth, mine isn't but I survived)

4. FLOUR. YOUR. SURFACES. AND. TOOLS

Or perish trying to tear apart your pasta and your table, or trying to roll your dough with a sticky rolling pin (dough attaches to dough so good luck)

5. Roll your dough!

Having a Nonna papera for this is better (the machine they had on AHA for those unfamiliar. Please use the crank inside the box to anchor the Nonna papera to a table (I'm looking at both Mr. Nwadiwe, Mr Green and whoever was on the crew, the anchor was RIGHT. THERE. IN THE SHOT))

But I don't make pasta often enough to justify buying it, so borrowed rolling pin it is

I could not be bothered to use proper technique, so Nonna if you ever see this

Scusa ti voglio tanto bene e mi tengo tutti i tuoi insegnamenti nel cuore. È solo che non avevo sbatta, ma per farmi perdonare rifaccio la pizza e il pane per tutti quest'anno sia a Pasqua che a natale, promesso

Back to the program!

6. Cut into strips and FLOUR THE SURFACES.

you think it's enough flour? It's not unless it's coating every surface

6.1 (not in picture) fold the strips in half so you have a ravioli looking shape, the one on the bottom left is folded

7. Ruler time! Measure two equidistant dots on one side and five on the other. Then I used the sharp point of a knife coated in flour to guide myself for the last step

8. CUT!

Now we're getting there!

9. Open the cool s back up. If you put enough flour on the knife blade and on the inside they should open up pretty easily

10. Admire your work!

All the wrinkles and imperfections you see are because it's too hot to actually use proper technique which is intense and heavy work.

It's 40 degrees outside I'm not doing more than I have to

Im going to cook them and tell you what it's like. I unfortunately only had like... Half a turkey burger to do the filling, so it'll probably taste better with like ricotta e spinaci or maybe ham