They say freshly made pasta tastes better than store-bought, and they are definitely perfect for the recipes featured in Vermicelli -- Indian Pasta. Quite frankly I am no expert at making pasta, but my dad has been making them since his childhood in Ilocos, where he has probably made a lot more miki (a popular pasta in Ilocos) than he knows. Whenever he makes a batch of pasta I'm always helping out in small ways. If you're eager to get started on making the pasta, you can go to the recipe below this post. :)
I got to roll out the dough using one end of the machine. You can probably roll it out by hand, but you have to cover and let the dough rest for a while before hand rolling so it won't spring back and get you all frustrated. After rolling out, let the dough dry out a bit and give a generous flouring, then it's ready to go through the cutter:
I know, they look horribly twisted there, but here's how they look like after the whole sheet has been cut:
And the smaller-sized pasta:
After many more kneading, rolling out and cutting, the pasta is up for air-drying. My dad's complaining that I'm slowing him down with all the photo-taking and playing around, but you know how they are, haha! :) Here's the proverbial written down recipe of the pasta he's been using:
Homemade Pasta Recipe
4 cups all-purpose flour
1 tbsp salt
2 tbsp vegetable oil
- Sift the flour and salt together on a clean table or counter.
- Make a well in the center of the flour, pour the oil and crack the eggs into the well.
- Using a fork, slowly beat the eggs and oil into the flour, working your way from the center outwards.
- Knead the dough until firm and dry. It should form a firm ball, but it shouldn't stick to your hands.
- If it's sticky, add more flour little by little as you knead, until it's no longer sticky.
- Divide the dough into small four-inch balls.
- Roll out a bit, then pass through the machine for an even thickness.
- Let dry for a minute or two, flour generously, then pass through the cutter.
- Air dry.