What’s the point of making pasta

When something perfectly good and possibly better comes in a box and takes eight minutes to make, why would anyone with a crumb of common sense start trying to roll out noodles and hang them all over the kitchen? I don’t know what to tell you, except that when the eggs fall into the little dip in the hill of flour, and you start to move them around with a silky puddle of olive oil, they make just a little bit of magic. Out of all that mess, comes a beautiful, smooth round ball of all the other people in the world who have done the same thing, day in and day out, and after five minutes, you have everyone in ear shot finding places to hang the pasta, and then in another two minutes, it’s boiling away and ready to be drained. You don’t just do it for the pasta. You do it for the cheap thrills.
Take two cups of all purpose flour and pour it into a little mountain on your board. Make a hole in it. Crack two eggs into the hole with two Tablespoons of extra virgin olive oil and three Tablespoons of water. Whisk the eggs with a fork, then with your hand, mix it all together, trying to keep the liquid from going on the floor. Knead for about five minutes and then let it rest with a towel over it for fifteen minutes. Run it through the widest setting of your pasta machine once, dustin it with just a bit of extra flour to keep it from sticking. Fold it into three, like a business letter and run it through a few more times on the widest setting. Now fold it into two, with the folded edge on the side, about five more times. No more folding as you run it through the machine, once on each setting until you get to the second from the last one. (That would be too thin). Cut them into the medium wide noodles.
For your sauce, reduce heavy cream by one third with three whole garlic cloves, a pinch of salt, and a sprig of thyme for every pint of cream. (You will need about a pint for this much pasta). Push the whole thing through a sieve, including the garlic, when the garlic is soft. Off the heat, stir in sweet gorgonzola to taste, and about a quarter cup of grated parmesan. Drop the well drained pasta into the sauce immediately after draining, and toss. Scatter torn basil on the top.

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