This is going to be a very long post (LOTS of pictures!), so you'll have to click the link that says "MORE" to get to the rest of the post.     
 
I wanted to make some homemade pasta the other day, and found some recipes on the internet.
I made a couple of recipes a few times, and loved the noodles.  The only thing I would like to be a little different is to be able to get the noodles a little thinner....I  don't have a pasta roller (but I do plan on getting one soon), so the noodles are a bit thicker than the kind you'd buy at the store. But they're so good, it really doesn't matter to me, as long as you get that nice, homemade flavor in them!      Here is how you can make homemade noodles from scratch, without a pasta roller:

First, pour two cups of flour on a cutting board or other flat surface:



Make a well in the center of the flour pile:


Crack two eggs in the center of the well:


Add 1 tbsp olive oil:


And 1 Tsp salt (edited to change amount- I had put 1 tbsp, and I meant to say tsp!):


Stir the egg, oil, and salt mixture within the well rapidly, being careful not to destroy your well:


Keep stirring, allowing little bits of flour to fall inside.  You can use your other hand to push the sides of the pile towards the center, so that your well does not collapse:


Add 1/3 cup water, but only in SMALL amounts, little at a time, stirring well after each amount, and forming it into a thicker paste before adding more water:


Keep stirring the mixture. The flour on the sides will get smaller and smaller:


Then, when it gets almost too difficult to stir without collapsing the pile of flour, start pushing the sides in, to coat your mixture in flour.


A little more...


And it's covered:


Now, start kneading the dough, until it looks similar to this: 



One important note: the kneading of this dough will be VERY hard to do...not at all like regular bread dough. You will most likely feel tempted to add oil or water to make it easier to knead, but try to resist the temptation.   Pasta dough is supposed to be very firm.

After kneading for about 5-10 minutes, it will become more like a dough, but still very tough.



Let your dough rest for about 30 minutes.  It will help to soften it a bit and make it more pliable:
 


Cut a small portion of the dough with a knife, and roll it with a rolling pin, until you have it as thin as you can possibly get it....I don't have very much elbow grease, I guess. This was the best I could do:




Coat your rolled out dough with flour:


smooth it out:


And roll it up:


It should look like this...


Slice off the end, like this:


And pull it out, and if you continue doing this, you'll end up with a pile of noodles that look like this (and mine are jaggedy, but I still love em!):





I don't have a dowel to hang them on, so I just used a bundt pan and hung the noodles over the edge to dry. You can cook them right away though.



Here is something I made with the noodles for dinner...it was yummy (it was sautéed onions, zucchini, garlic, boiled noodles, and bellpepper with salt, pepper, and paprika):