Homemade Pasta - Sagne

My new Italian friend Paolo talked a lot about food with me a few weeks ago when we had knowledge transfer at work. One of the dishes he was talking about was "Sagne e fagioli" that soon will have its own post. But in order to do it so we first need to have sagne which is a pasta variant that is best done by oneself, forcing me to try to make my first homemade pasta ever.

I found an easy recipe for pasta here.

But to complicate things a bit, and maybe because I do not really know how the durum wheat flour behaves so I changed the amounts of flour as follows:

Ingredients for pasta for 4 people.

• 3 dl wheat flour
• 1 dl of durum wheat flour
• 2 eggs
• 2 tbsp of water
• 2 tbsp olive oil
• 2 pinches of salt

Mix the flours and make a mountain with a deep crater in. Pour the remaining ingredients into the crater. If it is not big and deep enough it will overflow a bit as it has done in the picture below. Even if it feels like something to get a little panic over it does not matter. It will be fine anyway.

Ingredients for the homemade pasta.

Start by gently mix in more and more flour into the middle. It gets pretty sticky and for a while it may be hard to believe that this will become anything useful. It will apparently take 4-6 minutes to do this but I can not really say that I had any sense of time when I did it.

Pasta dough.

When the pasta dough is kneaded, it shall rest in the fridge for 30 minutes. After that divided it into four parts to make it easier to work with the dough.

Divided pasta after fridge rest.

To have a pasta machine, roll out thin and perfect pasta is probably fun and good but I have none so I have to use a regular rolling pin. It went surprisingly easy down to about 2 mm thickness. After that it became much more difficult.
As the picture shows, I did first longitudinal cut which make tagliatelle, which was about 1 cm wide. After that, in order to get sagne,  I cut the rolled out dough a bit diagonally so that each piece was about 4 inches long.

Flattened and trimmed pasta.

After being rolled and cut some the result was this.

The finished sagne

Cook the pasta for a few minutes. Taste it to see if it is ready.
If the pasta falls when you put it in the water it is ready when it comes to the surface. It was in Paolo advice, so blame him.

Boiling result.