A little while ago, I popped some chopped beef into the freezer with some garlic, olive oil, and some Italian herbs. I forget what exactly I put in with the meat, but to find out, check here. Now the time has come to cook the beef!
I sautéed the beef with the herbs, added some chopped onion, and dressed it at the end with some halved cherry tomatoes. Now for the noodles...
Making Home Made Pasta
4 large eggs
400 grams flour
Use 1 large egg for every 100 grams of flour. I have found that sometimes you need to mix in either a little water or another egg if the dough is too dry; it will also depend on atmospheric and household humidity.
It is important here to weigh the flour rather than using measuring cups as 100 grams of flour can measure 7/8 of a cup when fluffed or 3/4 of a cup when packed.
> mix together the eggs and flour
> knead gently for a few minutes
> if you have the time, wrap in saran wrap and put into the fridge for 30 minutes (if not, don't worry)
> slice the dough into 8 lumps (or 2 for each egg)
> roll out the dough very thin (a pasta press works well for this)
> cut the noodles
> separate the noodles and dust them with flour so they do not all stick together
> drop into boiling well salted water
> boil for 4-5 minutes, until cooked