• Mill your wheat berries. Khorasan is definitely the best wheat to use!
• In a mixer or bowl, add in your flour and egg. Start mixing. Slowly add water, about 1 TB at a time until the dough starts to be able to stick together if pressed (see video for visual)
• When dough is able to clump together, knead in a mixer for 9 minutes
• After 9 minutes, depending on how much water you used, you probably need to continue kneading by hand. Dump dough out onto the counter. Do not flour the counter. Have a small bowl of water next to dough.
• If dough is dry and not all the way together in a single ball of dough, wet your hands and start kneading the dough. If dough is sticky or sticking to the counter do NOT add more flour, just keep wetting your hands and kneading the dough until the dough becomes a nice smooth ball that is shiny (see video for visual)
• When the dough has been kneaded enough, the ball of dough should be slightly tacky. When your finger is pressed in to it it should leave an indentation. Ball should feel smooth,
• Once dough is done, wrap in plastic wrap. Allow dough to rest for at least 20 minutes on the counter or in fridge (can be longer). You can leave dough wrapped in fridge for 2-3 days before proceeding to next step.
• When ready to shape the dough, remove the ball of dough from the plastic wrap. Divide dough into manageable size to go through a pasta roller.
• Flatten dough out and generously dust with flour on both sides. Put dough through the roller on the largest setting (for me, it's 0). Put it through one time, then fold dough into thirds. Dust both sides of dough, run it through 0 setting again. After running dough through roller size 2-3 times, then increase it to the next setting. Before rolling the dough, always make sure it's thoroughly dusted!
• Keep rolling dough out until it's thin enough where you can see your hand through it. IF dough starts to shred when rolled, go to the previous setting and stop. On my rollers with my Ankarsrum mixer, I can go to 6-7 thinness. Set sheet of dough aside on table or towel, then move on until all the dough has been rolled out.
• If you're going to cut dough into noodles, allow pasta sheets to dry about 20-30 minutes. This makes cutting the noodles easier.
• Once pasta sheets are done, then proceed with however you want to have the pasta! Lasagna noodles, ravioli, cutting them into fettuccini or spaghetti, etc.

To Cook Fresh Pasta

• Bring a pot of salted water to a boil. Do not fill pot higher than halfway full of water otherwise you risk the water boiling over when the pasta is cooking.
• Add fresh pasta to boiling water and cook for about 3-4 minutes. Taste the noodles to make sure they're done.
• Once cooked, drain noodles and serve!

To Freeze Pasta

• Yep! You can freeze pasta! If freezing the sheets, generously dust each side of flour and place in a single layer on a tray and freeze sheets for about 1 hour (or until frozen). Remove sheets and store in freezer safe plastic bag or container or vacuum seal for about 1-2 weeks in freezer.
• To freeze noodles, generously dust noodles and freeze them in small 2-4 ounce "nests" of pasta on a tray in freezer for about 1 hour until frozen. Once frozen, remove nests and store in freezer safe plastic bag or container or vacuum seal for about 1-2 weeks in freezer.

To Cook Frozen Pasta

• To cook frozen pasta, do not thaw! Bring a pot of salted water to a boil (Same as with fresh pasta) and cook frozen pasta until done. It may take more or less time, but it'll still be around 3-4 minutes.

To Dry Pasta

• To dry pasta, lay pasta out in single layers (or place on a pasta drying rack) for a few days until completely dry. Pasta is dried out thoroughly when it easily snaps. When noodles are dried, place in a glass jar or good container that will keep out pests and moisture! Dried pasta is good for about 3-6 months.
• When noodles are dried, place in a glass jar or good container that will keep out pests and moisture! Dried pasta is good for about 3-6 months.

• Mill your wheat berries. Khorasan is definitely the best wheat to use!
• In a mixer or bowl, add in your flour and egg. Start mixing. Slowly add water, about 1 TB at a time until the dough starts to be able to stick together if pressed (see video for visual)
• When dough is able to clump together, knead in a mixer for 9 minutes
• After 9 minutes, depending on how much water you used, you probably need to continue kneading by hand. Dump dough out onto the counter. Do not flour the counter. Have a small bowl of water next to dough.
• If dough is dry and not all the way together in a single ball of dough, wet your hands and start kneading the dough. If dough is sticky or sticking to the counter do NOT add more flour, just keep wetting your hands and kneading the dough until the dough becomes a nice smooth ball that is shiny (see video for visual)
• When the dough has been kneaded enough, the ball of dough should be slightly tacky. When your finger is pressed in to it it should leave an indentation. Ball should feel smooth,
• Once dough is done, wrap in plastic wrap. Allow dough to rest for at least 20 minutes on the counter or in fridge (can be longer). You can leave dough wrapped in fridge for 2-3 days before proceeding to next step.
• When ready to shape the dough, remove the ball of dough from the plastic wrap. Divide dough into manageable size to go through a pasta roller.
• Flatten dough out and generously dust with flour on both sides. Put dough through the roller on the largest setting (for me, it's 0). Put it through one time, then fold dough into thirds. Dust both sides of dough, run it through 0 setting again. After running dough through roller size 2-3 times, then increase it to the next setting. Before rolling the dough, always make sure it's thoroughly dusted!
• Keep rolling dough out until it's thin enough where you can see your hand through it. IF dough starts to shred when rolled, go to the previous setting and stop. On my rollers with my Ankarsrum mixer, I can go to 6-7 thinness. Set sheet of dough aside on table or towel, then move on until all the dough has been rolled out.
• If you're going to cut dough into noodles, allow pasta sheets to dry about 20-30 minutes. This makes cutting the noodles easier.
• Once pasta sheets are done, then proceed with however you want to have the pasta! Lasagna noodles, ravioli, cutting them into fettuccini or spaghetti, etc.

To Cook Fresh Pasta

• Bring a pot of salted water to a boil. Do not fill pot higher than halfway full of water otherwise you risk the water boiling over when the pasta is cooking.
• Add fresh pasta to boiling water and cook for about 3-4 minutes. Taste the noodles to make sure they're done.
• Once cooked, drain noodles and serve!

To Freeze Pasta

• Yep! You can freeze pasta! If freezing the sheets, generously dust each side of flour and place in a single layer on a tray and freeze sheets for about 1 hour (or until frozen). Remove sheets and store in freezer safe plastic bag or container or vacuum seal for about 1-2 weeks in freezer.
• To freeze noodles, generously dust noodles and freeze them in small 2-4 ounce "nests" of pasta on a tray in freezer for about 1 hour until frozen. Once frozen, remove nests and store in freezer safe plastic bag or container or vacuum seal for about 1-2 weeks in freezer.

To Cook Frozen Pasta

• To cook frozen pasta, do not thaw! Bring a pot of salted water to a boil (Same as with fresh pasta) and cook frozen pasta until done. It may take more or less time, but it'll still be around 3-4 minutes.

To Dry Pasta

• To dry pasta, lay pasta out in single layers (or place on a pasta drying rack) for a few days until completely dry. Pasta is dried out thoroughly when it easily snaps. When noodles are dried, place in a glass jar or good container that will keep out pests and moisture! Dried pasta is good for about 3-6 months.
• When noodles are dried, place in a glass jar or good container that will keep out pests and moisture! Dried pasta is good for about 3-6 months.