Serving: 1 1/2 lb

Time: 45-60 minutes.

Ingredients and Instructions:

Basic Betty:

• 2 cups or 500 g of bread flour or all-purpose flour
• 5 large eggs
• 2 tbsp extra virgin olive oil
• pinch of salt

Instructions:

1. Mound the flour onto the work surface. Recommend simply using a well-cleaned table.
2. Make a well in the centre of the flour and then add the eggs, olive oil, and salt.
3. From the centre, gradually add the flour into the wet mixture inside. This process is easier with a fork.
4. Once the combined mixture is firm enough to knead, incorporate any remaining flour by hand.
5. This dough should be kneaded for at least 15 minutes.
6. After the 15 minutes, cover with a towel or plastic wrap. Rest for at least 30 minutes at room temperature.
7. After resting, cut the dough into 4-6 equal pieces.
8. Option 1: Use a roller of a pasta machine at the widest setting. Pass the piece of pasta dough through the machine, folding it in thirds each time it passes through (similar to folding a letter for an envelope) for the first 7-10 minutes. Make sure to dust the flour lightly after each pass to avoid sticking. Continue passing the piece of dough, decreasing the width between the rollers until you reach desired thickness.

• Option 2: Using a rolling pin, grab one piece of dough and slowly start working at thinning the dough. Work in circular motions, continuously adding flour so the dough does not stick to the rolling pin. For the first 10 minutes, you should fold the dough into thirds to help activate the gluten within the pasta.

9. Pasta can now be cut into desired shapes and cooked.

10. To cook: boil water, add a pinch of salt, and cook pasta for about 5 minutes or until pasta floats to the top of the water.

11. Enjoy!

Seasonal Spinach:

• 1 lb fresh spinach
• 2 cups or 500 g of bread flour or all-purpose flour
• 4 large eggs
• 2 tbsp of extra virgin olive oil
• pinch of salt

Instructions:

1. Clean 1 lb of spinach discarding stems.
2. Simmer the spinach in salted water for approximately 5 minutes.
3. Once simmered, drain, rinse with cold water, and squeeze dry thoroughly.
4. Chop the spinach as finely as possible. This will allow for better incorporation into the pasta dough.
5. Add the spinach into the dough when you add in the egg, olive oil, and salt.
6. Reduce eggs from 5 to 4 eggs.
7. Continue to follow the Basic Betty recipe.

Healthy Herbs:

• 1/4 cup parsley (finely chopped)
• 1/4 cup basil (finely chopped)
• 2 cups or 500 g of bread flour or all-purpose flour
• 5 large eggs
• 2 tbsp of extra virgin olive oil
• pinch of salt

Instructions:

1. Take the parsley, basil, and any other desired herbs and coarsely chop them.
2. In step 8 of the Basic Betty, once the pasta has almost reached the desired thickness, sprinkles the chopped herbs over the pasta.
3. Continue thinning the dough until you reach desired thickness.
4. If you prefer the herbs to be more incorporated, simply fold the dough over itself, encasing the herbs inside. Then continue to thin the dough to desired thickness.

Whole Wheat:

• 1 cups or 250 g of bread flour or all-purpose flour
• 1 cup of whole wheat flour
• 5 large eggs
• 2 tbsp of extra virgin olive oil
• pinch of salt

Instructions:

1. Substitue half of the bread flour or all-purpose flour with whole wheat flour.
2. Follow the rest of the Basic Betty recipe.

Naturally Coloured:

• Use a variety of vegetable or food purees such as beets, carrots, red bell peppers or black squid ink.
• 2 cups or 500 g of bread flour or all-purpose flour
• 4 large eggs
• 2 tbsp extra virgin olive oil
• punch of salt

Instructions:

1. Puree, in small quantities, a variety of different vegetables. You can experiment with different colours and tastes.
2. Add the puree when you add the eggs, oil, and salt.
3. Reduce eggs from 5 to 4 eggs.
4. Continue to follow the Basic Betty recipe.

*Try this tomato sauce recipe with your freshly made pasta.