Yes. My dear friend gave me her Italian grandfather’s pasta maker to try my hand out with making pasta from scratch. I felt so special to have this machine. She has never used it and wanted someone to have it that would appreciate it. This bad boy is straight out of Italy, even the direction. But I followed the pictures to show me how to assemble it, pretty easy. Here are a couple of pix of the pastas I made today. I used a very easy pasta recipe. This recipe came from Mario Batali. But the stuffed ravioli and spaghetti with organic meat sauce is mines. Will post soon.
3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry 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 with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta