Homemade Pasta
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
55 mins
-
Cook Time
55 mins
-
Total Time
1 hr
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Servings
4
-
Calories
150 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pasta
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My favorite Homemade Pasta recipe made from scratch that requires just 3 ingredients. Mix, roll, boil, and bask in the glory of these noodles that taste so much better than what you can get in a store.
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Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
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Instructions
- Add the flour and salt to a large bowl or on a clean work surface and mix to combine.
- Make a well in the center of the flour mixture and crack the eggs in the well.
- Use a fork to beat the eggs and gradually start incorporating flour into the eggs. Keep going with more flour until a dough starts to form. The dough will be sticky at first so just keep adding flour to it.
- When you can no longer work the dough with the fork, flour your hands really well and start kneading with your hands for about 5 to 10 minutes or until the dough is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Add a bit of flour to a clean work surface. Unwrap the dough and start rolling it with a rolling pin until the dough is anywhere from 1/4 inch thick to paper thin, go as thin as you can.
- Using a pizza cutter or a sharp knife, start cutting into noodles, make them as wide or thin as you like, just try and make them as uniform as possible.
- While finishing up with all the dough, cool the noodles on a noodle drying rack, or spread them and sprinkle a bit of flour over them so they don't stick together.
- Boil the noodles in well salted water until tender, about 2 to 3 minutes, then serve with your favorite pasta sauce, butter or cheese.
Equipments used:
Notes
- If you plan on making a big batch and freezing some for later, I highly recommend freezing the pasta uncooked. You can freeze the dough ball or the pre-shaped noodles. Freezing pre-cooked noodles will result in a mushy consistency after they thaw.
- For the dough, wrap it well with both plastic wrap and foil before storing in the freezer. For pre-shaped noodles, lay them out, tossed with flour, on a parchment paper lined baking sheet- not touching each other. You may need to do this in batches. Freeze for 1 - 1.5 hours, then transfer to a large freezer bag.
- Make ahead: You can form your dough up to 2 days in advance. Wrap it well with plastic wrap and store in the fridge. You may need to let it rest on the counter for 20-30 minutes prior to using it because it's easier to roll.
- If you plan on making a big batch and freezing some for later, I highly recommend freezing the pasta uncooked. You can freeze the dough ball or the pre-shaped noodles. Freezing pre-cooked noodles will result in a mushy consistency after they thaw.
- For the dough, wrap it well with both plastic wrap and foil before storing in the freezer. For pre-shaped noodles, lay them out, tossed with flour, on a parchment paper lined baking sheet- not touching each other. You may need to do this in batches. Freeze for 1 - 1.5 hours, then transfer to a large freezer bag.
Nutrition Information
Show Details
Serving
1serving
Calories
150kcal
(8%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
93mg
(31%)
Sodium
181mg
(8%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
135IU
(3%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 150kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 181mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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