Measure this amount in whole eggs (about 3 whole eggs) and make a batch of homemade spaghetti noodles as directed. Then make a batch with one whole egg and six egg yolks.

If linguine and spaghetti are essentially the same size, fettuccine is in the next weight class. Meaning "little ribbons" in Italian, fettuccine noodles are wider than linguine and perfectly flat ...

Drain and rinse again. Drain thoroughly by tapping the side and bottom of colander (do not toss). Divide noodles between two bowls. Repeat cooking process in steps 6 and 7 with remaining noodles.

Then cook the noodles for a few minutes in a salted pot of boiling water. Unlike dried pasta, your fresh pasta will only need 2 to 3 minutes in boiling water until it's ready to eat.

Finally, customize your linguine with however you like it. Try ground beef, spinach and tomato with your favorite sauce. There you have it, pasta from scratch completely demystified!

Kosher salt 12 ounces linguine About 2 dozen large shrimp, peeled and deveined Freshly ground black pepper or white pepper 2 or 3 pinches crushed red-pepper flakes ...

Our homemade noodles enhance the flavor of our chicken noodle soup considerably. Like Mom, I like to fry shredded chicken in a small amount of oil and sprinkle salt and pepper on it.