Homemade Pasta

There is absolutely NOTHING like homemade pasta.  Mister is a master of hand rolling pasta dough and the result just doesn’t come close to the dried pasta that is sitting in my cabinet.  This pasta is chewy in all the right places and practically absorbs your homemade sauce like it’s thirsting for it!

Two eggs for one cup of flour is a good ratio to stick to.  One egg per serving.  We made fettucine noodles.  You could cut them thinner to make more of a spaghetti noodle or grab a pasta press.  Either way, try your best to roll your dough out as thin as it will go because the pasta will puff up a bit when you cook it.

Homemade Pasta

Rating: 41

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Yields: Serves 4

Homemade Pasta

Ingredients

  • 4 eggs
  • 2 cups of flour (you can substitute 1 cup of white flour for 1 cup of whole wheat flour)
  • Salt

Directions

  1. Combine your flour and eggs with your hands. Turn it out onto a floured surface and knead the heck out of it until it is no longer tacky. You'll really need to put your back into it to get the gluten to cooperate so your dough is smooth and no longer sticky. Let the dough rest for a little while. Cut a chunk off and roll it out on a floured surface as thin as it will go.
  2. Now here's the tricky part (sort of): Lightly flour the top of your dough and gently roll it into a jelly roll. Take a butter knife and make small slices all along the length of the roll. You'll end up with many little rolls of dough. When you (carefully) unroll them, you'll have a big pile of uniform fettucine noodles! It's magic, really.
  3. Boil your noodles in heavily salted water for a couple of minutes. Fresh noodles take little to no time to cook at all. Serve hot with your favorite sauce. This recipe is my favorite.

Notes

Refrigerated pasta will last up to three days while frozen fresh pasta should be consumed within three months.

http://foodiemcbooty.com/homemade-pasta/

Note:

To dry your uncooked pasta, you can simply dry them on a drying rack, on plastic coat hangers or in nests, like I did here:

Simply make sure you allow your pasta to dry enough (as if you just purchased it at the grocery store).  Then carefully place your pasta in a ziplock bag and store in the fridge or freezer. Refrigerated pasta will last up to three days while frozen fresh pasta should be consumed within three months.