Any tips to make fresh pasta?

[SUOrangeGuy]

So I was given a stainless steel hand crank pasta maker and a bag of semolina for xmas. Anybody here got some good tips or recipes?

I wanna try to make green pasta by putting fresh spinach and eggs through the blender first. Is this a good idea?

 

[maurerc]

So I was given a stainless steel hand crank pasta maker and a bag of semolina for xmas. Anybody here got some good tips or recipes?

I wanna try to make green pasta by putting fresh spinach and eggs through the blender first. Is this a good idea?

Put a lot of semolina in a very large bowl and break in one egg per serving. Knead semolina to the eggs until the dough is both moist and strong enough to work, then pour the rest of the semolina back into your storage tin. The amount of semolina will depend upon the batch of semolina, the mass of the egg, and how much you manhandle it, so exact measurements in a recipe would be fatuous, but the amount of semolina per egg will be in the neighbourhood of 100 grams.

If you want the taste of spinach, I suggest putting it in the sauce. Spinach in the pasta is more a gimmick than a flavour.

 

[SUOrangeGuy]

Thanks for the tips. Sounds like a plan.