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If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.
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Why make homemade pasta? Because it is a fun activity, especially with kids, and because it has a delicious tenderness. It is not, however, better than dried pasta.
2/3 cup semolina flour
1 1/2 cup unbleached all-purpose flour
3/4 teaspoon kosher salt
2 eggs, at room temperature
1 tablespoon water
Put the flours and salt in the work bowl of a food processor and pulse 3 or 4 times. With the machine running, add the eggs and water. Continue processing for about 45 seconds, or until the dough forms a soft ball, stopping to scrape the bowl with a rubber spatula if necessary
Sprinkle flour on a clean work surface and knead the dough 2 or 3 times. Break the dough into 3 equal pieces and pat each piece into a rectangle. Use the palm of your hand to flatten the dough to 3/8-inch thickness.
Set a hand-cranked pasta machine (such as an Atlas) on the widest setting and crank one piece of dough through the machine 10 or 12 times, dusting with flour and folding in half after each pass. As you work it, the dough will become lighter in color and begin to feel smooth and elastic.
Set the dough on a floured work surface, cover it with a clean kitchen towel, and repeat the machine kneading with the remaining two pieces of dough. Let it all rest, covered, for 1 hour.
After the dough has rested, pass it through each setting on the machine 3 or 4 times, working from the widest to the narrowest and folding the dough in half or in thirds so that a long ribbon about 4 to 4 1/2 inches wide is formed.
Cut the pasta into 1/4-inch wide ribbons, toss with a little flour, and set aside, covered with a tea towel.
To cook, fill a large pot two-thirds full with water, add a tablespoon of kosher salt, and bring to a boil over high heat. Cook until just tender, about 2 minutes. Drain thoroughly but do not rinse; tip the pasta into a wide shallow serving bowl and added sauce of choice.
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