gyros and a cheese steak are completely, completely different animals. Both are tasty in their own unique way.
SO GUYS. I MADE PASTA FOR THE FIRST TIME LAST NIGHT. I will have photos eventually. But for now here is just the recipe:
Put the three cups of flour in a large mixing bowl. Form a well in the middle, then put the spices in the well. Crack the eggs on top of the spices, break the yolks with your fingers, and then mix the egg and spices with your hand. Start mixing clockwise (or counterclockwise), pulling in the flour. Turn the bowl as you do this; keep mixing flour in to the egg mixture. Do this until about 2 to 2.5 cups of the flour have been pulled in and it starts to adhere to itself as a sticky, sticky dough.
3 cups all-purpose flour
plenty of salt
Sprinkle some flour on a flat cool surface, pat your hands with flower, and knead the dough into a ball. Knead knead knead knead knead. It all needs to stick to itself. Then stick it in a fridge for about half an hour and play some goddamn rock band, because woo.
Once you're done kicking ass on drums, pull the dough out of the fridge. Start boiling a large pot of water. Tear off about a quarter of the dough, and start running it through a pasta maker on the highest setting. Run it through, fold it in half, then run it through again. If it's getting too wide, fold lengthwise instead of widthwise. After it starts going through flat and even, reduce the size on the pasta maker by one and repeat. Repeat this as necessary until you have it the thickness you want, then run it through the slicer and lay the fettucine/spaghetti off to the side. Repeat for the other three quarters of the dough.
You can lightly salt the boiling water, BUT IT'S NOT NECESSARY. There should already be a decent (even obscene) amount of salt in the pasta already. So just toss the pasta in the water and make sure it's not sticking to itself with a pair of tongs. It should only take 3-4 minutes in the boiling water before it's done.
Portion it out as you wish, drizzle with extra virgin olive oil, top with parmigiana reggiano, and then crack some black pepper on that sucker and toss. Red pepper is really good too.
OR YOU COULD MAKE A SAUCE. I HAD A RECIPE FOR THAT BUT I LOST IT. I WILL TRY AND FIND IT AGAIN.