Homemade pasta

Love and admiration from your friends are completely worth the time and labour over this frivolously tiresome recipe. Durum flour is the secret to the fine silky smoothness of the pasta and organic eggs ensures a full nutty whole flavour.

Ingredience
Organic eggs (1 medium size per serve)
Durum flour (approx 1.5 cups per serve)
Fresh or frozen spinach (80g per serve) - only if you are doing green pasta

Method
1) Clean out bench top with fresh paper towels and without use of any chemical detergents - lemon juice or vinegar are always good natural anticeptics. Clean your hands too - remove shit like jewellery, crusty nails and flaky skin from yourself.
2) Measure out around 2 cups of flour on the bench top or a bowl, build a mountain top then make a puddle whole. Break egg(s) into puddle whole.
3) Knead eggs into flour with fingers and palms, using your own judgement (don't drink too much before you do this) till you feel that the dough has just started to form into ONE big lump, but moist and soft enough to not gather firmly.
4) keep kneading without adding too much extra flour.
5) divide dough into manageable balls for going through the pasta machine, probably two balls per serve.
6) This is the labour intensive bit. Pass the dough throug the flat bit of the machine as many times as necessary till it is in a flat, smooth, bubbleless and lumpless flat sheet. It could take you as many as 25 or 30 goes per sheet. Part of life mate.
7) Chop into the width you desire either with knife or the thin settings on the machine
8) Sprinkle with extra flour to keep it from sticking together, cover with glad wrap to refrain from drying
9) Boil water with dash of salt and oil. Add pasta just at boiling point, cook till al dente and serve immediately

If you are doing the spinach bit:
Lightly blanch the spinach in boiling water ensuring not to over cook it. Drain and squeeze as much water out of it as possible (use a paper towel after the sift) , chop finely and add to dough just before its ready to go into the machine. The pressing/flatting process will further refine the leaves and make the pasta green.

NB1: This does not keep well raw so it needs to be cooked on the same day

NB2: As this is fresh, expensive and labour intensive pasta, I suggest that this is served with a fairly simple/non-heavy sauce so that the pasta speaks for itself. Suggestions a) classic olive oil with parmesan & dash of garlic b) Wild mushroms seared in butter and dash of parsley c) baby tomatoes lightly grilled plus fresh basil & boccochini. d) Wine match will complete this.