I have never had a machine to make pasta. I always make the dough, let it rest, divide, and roll by hand. It really is not that hard to roll out. If I’m doing a long noodle I just roll out a very thin large circle, then I roll that up into a “log” which is then easy to cut into whatever width noodle you want. Ravioli is easy too, if you roll more of a strip, a bit thicker than for long noodles, plop on filling of choice, fold over the dough, press with your hands, and cut with a knife.
I have used Lidia’s recipe successfully many times. From memory, it’s three cups flour, three eggs, three yolks, 4 TBS evoo, and ice water. The dough takes seconds to make in the food processor. After it rests for 30 mins to an hour, I divide and freeze what won’t be used immediately. Made fettuccine last night (see WFD thread for photo) and have 2/3rds of the dough recipe in the freezer for a later date.
