Fresh Pasta

My parents are "do-it-yourselfers" when it comes most things. My mom sometimes made her own lasagna noodles--they were so good.  After rolling out this pasta, cut the dough in narrow strips to use for fettucine or linguine, or cut wider strips to use in lasagna.

• 2 cups sifted all-purpose flour (plus additional flour for rolling out the dough)
• 1 tsp. salt
• 3 eggs beaten with 2 tbsp water

1. Sift the flour into a bowl with the salt.
2. Make a well in the center of the flour and pour in egg mixture.
3. Stir eggs into the flour with your hands until all flour mixes in and dough forms a ball.
4. Sprinkle your clean countertop with additional flour (or use parchment paper.)
5. Knead the dough for 10 minutes until smooth, adding just enough extra flour so that it doesn't stick.
6. Wrap the dough in plastic wrap or in a plastic bag so that it doesn't dry out and leave for 10 minutes.
7. Flour your rolling pin.
8. Divide the dough into 3 portions and roll out each portion on a floured surface.
9. Cut to desired size with a sharp knife.
10. Cook in a pot of salted boiling water.

Semolina Flour Pasta

Semolina flour is made from Durum wheat so it's higher in protein and makes a bouncier pasta, but all-purpose flour can be used in this recipe. Homemade pasta is delicious just with butter and parmesan cheese. Takes about 8 minutes to make but start at least 40 minutes ahead of serving to allow dough to rest. Serves 4-6.

• 2 cups semolina or all-purpose flour, 1 cup of each
• big pinch of salt
• 3 large eggs
• 2 tsp olive oil

1. Pile the flour on the countertop or large cutting board or a sheet of parchment paper.
2. Add the salt and make a big well in the middle of the flour hill that's big enough for the eggs.
3. Crack the eggs into the well, add the oil and mix with a fork.
4. Once the eggs are mixed, start incorporating some of the flour from the sides until you have a rough dough. Use a scraper to gather and fold the dough over itself. You might not need to use all the flour.
5. Knead the dough for several minutes until smooth, elastic and still a bit tacky.
6. If dough is too dry or stiff, wet your hands and flick some water over the dough to moisten.
7. Wrap dough in plastic wrap or put into a plastic bag and let rest at least 30 minutes. (Dough can be made ahead up to 3 days ahead and refrigerated.)
8. Cut dough into third or quarters, roll each piece very thin on an unfloured surface, but if the dough is too soft and sticky, flour the countertop.
9. Cut the pasta sheets to use for lasagna, or loosely fold each piece lengthwise in thirds or quarters and slice into 1/4 to 1 inch thick ribbons.
10. Cook in salted water for 2-3 minutes until al dente.
11. Drain.
12. Toss with a blob of butter, a squeeze of lemon (optional), a handful of fresh baby lettuce leaves, generous amounts of freshly grated Parmesan.