Welcome aboard the good ship Fettucine

As I looked into the cupboard this morning I noticed, to my horror, that our dried pasta supply was rapidly dwindling. This did not bode well for our Plastic Free month.

"Galumph!" I bellowed. "We've got a pasta emergency. All hands on deck, stat!"

"Aye, aye, slave driver!" he groaned back.

"You man the camera like a good lad, and I'll take charge o' the pasta machine", I ordered, and after whizzing 6 eggs and 1/2 a kilo of flour in the food processor, then letting it rest wrapped in baking paper in the fridge for an hour, we were ready to board the good ship HomePastaMaking.

(Note: I have absolutely no idea why this post suddenly has a nautical theme, but if you let me be Horatio Nelson, then I'll let you be my lieutenant. Huzzah!)

First you roll out the dough on a lightly floured surface, then pop it into the pasta machine, and roll it through the settings, from thickest to thinnest, stopping to dust the pasta with flour periodically, and check the wind direction, or something suitably maritime. Oh, and don't get flour on the camera - the captain certainly won't be happy with you if you do, and you may find yourself court martialed (or at the very least denied an afternoon easter egg treat).

Then Grumbles will wake up from her nap, so she'd best have a turn of the crank as well. All hands on deck, and watch for shot spray or, more appropriately in this case, clouds of flour that can get up your nose and make you sneeze!

Then it's back to the flour station, to do some more dusting.

Then add the pasta machine cutting attachment, and roll through the dough once more, marvelling as it's turned into ribbons of fettucine. Pasta ahoy, me lads!

Lastly, finish up your voyage on the high rolling seas of pasta making by rolling each ribbon into nests, and allowing to dry throughly overnight (you can pinch a few for dinner that evening, though).