I tried my hand at making fresh pasta. Unfortunetly, I didn’t have a pasta maker, so I had to do it the old fashioned way. I made the dough and rolled it out thin. I couldn’t roll it out too thin, or I wouldn’t be able to cut it in a reasonable amount of time. So, I had to settle on a thicker style noodle (more on par with Udon).

Let me tell you, don’t make pasta without a pasta maker–it’s too time consuming. I painstakingly cut each and every noodle with a knife. First, I simply placed them into a bowl, which made them get all stuck together, and I had to start over. The second time, I gently placed each noodle on a rack so that they wouldn’t stick together.

In the end, the noodles were too thick to be enjoyable, and they took a long time to cook. I decided it would be best eaten in a soup (Udon style). Everyone should get a chance to cut their own noodles at some point in their life, especially in this day and age of instant and dried noodles.