Live on the edge, make some Fresh Pasta.

What's that I hear grumbling in the darkness? Your poor, neglected stomach has been growling like a tiger on a the south beach diet all day. There's a caged beast down there pushing against the leather bars of your belt, and it needs to be fed.

Well you can call off PETA, because I have a solution for you: Fill that void with a heaping bowl of fresh pasta.

You're welcome.

Allow me to elucidate.

Pasta has always been under attack as the enemy of health. Whether it's eliminating carbs with the Atkins and Paleo diets or the current gluten free bandwagon. It stands beside other nefarious villains such as butter, red meat and alcohol.

In other words, it is part of all that is great and beautiful in the world.

The truth is Pasta is hella good and now matter what you say, you secretly want to eat some right now. I guarantee that your friend who ordered the micro greens and echinacea smoothie for lunch was looking at your Linguine and clams the whole time with profound envy.

As of today, you no longer have to live in the shadows, you magnificent pasta eating bastard! Just follow these simple instructions and feed that growling beast some fresh pasta tonight!

There's tons of methods out there for making pasta dough and most people swear by theirs. Good for them, mine is better, so listen up!

I futzed around with a bunch of different combinations and techniques before landing on this one and it makes great tasting, easy to work with pasta every time. Making your own noodle dreams come true from scratch is not only fun, and easy, it's cheap. Especially if you are buying your ingredients in bulk. Ok fine eggs are expensive right now, but this isn't the farm report it's a long-winded blog about pasta, so shut up.

Here's what you do:

First thing. On a clean cutting board or butcher block pour out 1 cup of all purpose flour and half a cup on semolina flour and make a powdery mound like a little gluten filled mountain of wonder.

Next you want to make your mountain into a volcano by carving out a little reservoir in the middle. Crack two eggs into the crater then add two tablespoons of olive oil, two tablespoons of water and a pinch of salt.

At this point some people mix the eggs, oil and water up with a fork, or mix the wet ingredients together in a separate bowl and pour them in. You can do that if you want, but it's unnecessary so don't. I just pinch the yolks to break them and then start mixing the flour into the wet ingredients with my fingertips.

You have to work fast at this point and make sure that no rivers of eggy, oily goodness get away. (This is the high action part of the process. It's like a Micheal Bay movie with less explosions, more eggs and a better script.) To stop the eggy exodus simply throw some of the flour on those runners and bring them back to the mother-ship with the palm of your hand.

Work the dough with your fingers, scraping any dough that sticks to your fingertips back into the mixture. and knead it with your palm until it comes together, about 3 to 5 minutes. Don't be afraid to add more flour to the cutting board and work it in bit by bit until it feels right. If you feel like you've gone too far and dried that sucker out, simply add another splash of water.

When the dough is ready is a judgment call that only you can make.

Show no fear! The evil gluten molecules can smell fear and it only makes them more gluteny.

Remember that you are slightly smarter than a pile of flour. Take a deep breath and trust your dough-mojo.

You got this!

Once you are satisfied take that little ball of glory, wrap it in plastic wrap and let rest at room temperature for 20 minutes or so.

Then it's time to roll it out in your pasta maker. Coming soon some basic techniques for making ravioli, linguine and spaghetti.

There are infinite variations that you can try. Adding saffron, blanched spinach, pesto, arsenic, the sky's the limit! Use this recipe as a base and then play with it. If you are adding a wet ingredient, you may want to add less water at the beginning to balance it out. Experiment and adjust as you go. Too wet? Add flour. Not wet enough? Add water or more of those soggy ingredients you are infusing it with. Most of all lighten up for Christ's sake and have fun. It's a noodle for the love of Pete...

Note: This recipe serves between 4 and 6 hungry savages easy. I generally cut the recipe in half if I'm just making dinner for the immediate family. The main risk with making too much is that it will taste so good you'll end up eating it all and then people will rub your belly at the airport and congratulate you on your healthy pasta baby...On second thought, screw it, life is short. Make a full batch, grab a fork and eat it right out of the pot.

Ingredients

Fresh Pasta Dough:

1 cup - All purpose flour

1/2 cup - Semolina flour

2 - Large eggs

2 tbsp - Olive oil

2 tbsp - Water

Pinch of salt (optional)

Grit, Gumption and a Bottomless Stomach (essential)