These recipes make one serving each. For more people, multiply.
- 50 g all-purpose flour
- 50 g semolina flour
- 50 g water
- 1/4 tsp salt
Knead all ingredients in a bowl; they should form a ball of dough. Let sit for at least ten minutes.
- 100 g all-purpose flour
- 1/4 tsp salt
- 1 egg
- water
Put a bowl on a kitchen scale; zero it. Add the flour, salt, and egg, then add enough water to bring the total mass to 150 grams. Knead into a dough. Let sit for at least ten minutes.
- water
Bring some water to a boil. Re-knead the dough, flatten it, and run it through a pasta machine. Cook in boiling water for a few minutes, until it reaches your desired firmness.
It's possible to make noodles with a rolling pin and a knife, but it's way more effort than you'd expect. A pasta machine will make your life a lot easier.
The dough will be a lot smoother the second time you knead it; letting it sit allows the gluten in the flour to polymerize and become elastic. If you want to let your dough sit for longer than half an hour or so, cover it in a thin layer of olive oil to prevent it from drying out.
Most Italian recipes have you cook your pasta in a very large amount of heavily salted water. I don't bother with that; I just salt the pasta directly.