Homemade Pasta

Before you start, decide how many people you're cooking for. Use a multiplier to increase the ingredients proportionally. For example, if you're cooking for 4 people, multiply each ingredient by 4.

In a large mixing bowl, combine 50 g of type 405 flour and 50 g of semolina flour. Stir in the 1/4 tsp of salt to evenly distribute it throughout the flour mixture.

Gradually add 50 g of water to the flour mixture. Use your hands or a fork to mix it together until a dough starts to form. You're aiming for a dough that holds together well but isn't too sticky. If it's too dry, add a tiny bit more water; if too wet, add a little more flour.

Once the dough has formed, transfer it to a clean, lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. This process is crucial for developing the gluten in the dough, which will give your pasta the right texture.

Shape the dough into a ball and wrap it tightly in plastic wrap or cover it with a damp cloth. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

After the dough has rested, unwrap it and cut it into four equal pieces to make it easier to work with. Flatten one piece with your hands, then use a rolling pin (or a pasta machine if you have one) to roll the dough out into a thin sheet. The dough should be thin enough that you can see your hand through it when held up to the light. Repeat with the remaining pieces of dough.

Once your dough is rolled out, choose your desired pasta shape. You can cut the dough into strips for fettuccine or use a cookie cutter for more intricate shapes. If you're making something like ravioli, place small amounts of filling on one sheet of pasta, cover with another sheet, and cut around the filling.

Bring a large pot of salted water to a boil. Gently drop your pasta into the boiling water and cook for 2-4 minutes, depending on the thickness of your pasta. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.

Once the pasta is cooked to your liking, drain it and combine it with your favorite sauce. Serve immediately and enjoy the fruits of your labor!
Remember, making pasta from scratch is a skill that improves with practice. Don't be discouraged if your first batch isn't perfect. Enjoy the process and the delicious results!