Done
the clingfilm bit, but I didn't do the fridge. Not got a machine so plenty of rolling pin work. I've used a rolling pizza cutter to make it into linguine shape. No semolina either...
It'll be devoured in about half an hour - here's hoping.

Cheers for the tips.
( social hand grenade I was a lurker before you were a lurker, Wed 1 Jun 2011, 17:00, 1 reply)

Flour
Will do.

Don't put oil in your water, either. It's a waste.

I found your own pasta even when it's "ok" is as good, if not better than the shop stuff. Definitely well worth putting the practice in. You can freeze the dough, too.
(ThatNiceMan thought he was being funny, Wed 1 Jun 2011, 17:10, closed)

Just
had it with a sun-dried tomato sauce, very nice. Might have benefited from another minute in the pan as it was on the firm side of al dente.

And there's some left for me and the missus to have tomorrow. Creamy mushroom and ham sauce tomorrow - with a pitta bread to mop up.
( social hand grenade I was a lurker before you were a lurker, Wed 1 Jun 2011, 18:34, closed)

Sounds nom-worthy.
As long as you made the "worth persevering" category then it's all good. :)

If you didn't cook it all in one go then your pasta will go grey and a bit manky in the fridge.
(ThatNiceMan thought he was being funny, Wed 1 Jun 2011, 20:19, closed)