Homemade Pasta

I've done a lot of experimenting with homemade pasta.  It's a lot of work but I like to make it for lasagna and chicken noodle soup.  The egg-less pasta is for all pasta except egg noodles or just Noodles.  I think the correct term is Macaroni.  I don't know all the history behind it but as far as I understand, Macaroni just means the pasta dough that doesn't have eggs in it; it's just water and flour.  This is really good pasta, much better than anything I've purchased.

Egg-less Pasta (Macaroni):

250 g (a little more than 1 1/2 C) Durham wheat flour (can substitute Semolina)
250 g (a little more than 1 1/2 C) AP flour
1¼ C warm water (if using Semolina flour, reduce to 1 C)

Mix together roughly, knead for a minute. It will seem dry. Wrap in plastic wrap, flouring heavily and let rest for 20 minutes. Knead 10-20 minutes, either by machine or hand, until very smooth and slightly tacky. It will feel like play dough or chewing gum and will not be sticky. Place in plastic wrap again, flouring heavily and let rest at least 30 minutes. Remove and knead a little flour into it again. Cut into pieces and roll each one out (to about a 3 on a pasta roller machine) to desired thickness and cut to desired type of pasta (i.e. Spaghetti, Fettuccine, Linguine, Lasagna), or use a pasta extruder to make shape desired (i.e. Macaroni, Shells, Rotini). Continue to flour through rolling and cutting process. For long type of pasta, immediately sprinkle and shake with flour so they won't stick together. If not using right away, you can place them in little nests on a cookie sheet and put them in the freezer for about an hour. Then transfer them to a freezer bag and use them as you need them. When cooking, bring 8 C of water and 1 Tbs regular salt or 2 Tbs kosher salt to a boil for cooking 1/2 of this recipe amount.  Cook for about 3-5 minutes.  Pasta cooks at 180°F so it doesn't have to boil hard and if it does, it will foam up and could overflow.  Only cook what you will eat at the meal.  These are super yummy and tender but don't hold up well after they're cooked.  You are not suppose to drain this pasta, but cook it immediately before serving and serve it from the water.

Egg Noodles (Noodles):
1 C (about 5 oz) Durham flour, loosely packed (can substitute 1 1/4 C Semolina flour)
2 C AP flour, loosely packed (about 10 oz)
1 tsp salt
1 Tbs oil
3 whole eggs
6-7 egg yolks (if using all white flour, only use 6)

Start with sifting salt, and flours together 3-4 times. Make a well in flour. Add eggs and oil and stir with fork, starting in center to scramble eggs and incorporating flour until too stiff for fork. Knead by hand 10-15 minutes, adding more AP flour as needed to make a stiff, smooth dough. Wrap in plastic wrap and rest at least 1 hour. Cut in slices. Keep covered in plastic as you roll the floured slices out. May store dough in freezer.  This makes approximately three recipes of lasagna.  With homemade pasta, it only takes 1 or 2 minutes to cook in the salted, boiling water.