SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Homemade Pasta

Makes: 5 servings
Serving size: 1/2cup cooked pasta
Prep 1 hr
Homemade Pasta
  • 2 1/3  cups  all-purpose flour
  • 1  teaspoon  dried basil, marjoram, or sage, crushed (optional)
  • 1/2  teaspoon  salt
  • 2  eggs, beaten
  • 1/3  cup  water
  • 1  teaspoon  cooking oil or olive oil

1. In a large bowl stir together 2 cups of the flour, the basil (if desired), and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, and oil. Add egg mixture to flour mixture; stir to combine.

2. Sprinkle a clean kneading surface with the remaining 1/3 cup flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

3. Divide the dough into four equal portions. On a lightly floured surface, roll each dough portion into a 12-inch square (about 1/16 inch thick). Let stand, uncovered, about 20 minutes. Cut as desired (see photos 1 and 2, directional). If using a pasta machine, pass each portion through machine according to manufacturers directions until dough is 1/16 inch thick. Let stand; cut as desired.

4. To serve pasta immediately, cook pasta according to the chart directional 00.

5. To store cut pasta, hang it from a pasta-drying rack or clothes hanger, or spread it on a wire cooling rack. Let pasta dry overnight or until completely dry. Place in an airtight container and chill for up to 3 days. Or dry the pasta for at least 1 hour; place it in a freezer bag or freezer container and freeze for up to 8 months.

6. Makes 5 servings.

From the Test KitchenFood processor directions:
  • Place steel blade in food processor bowl. Add flour, basil (if desired), salt, and eggs to bowl. Cover and process until mixture forms fine crumbs, about the consistency of cornmeal. With the processor running, slowly pour the water and oil through the feed tube. Continue processing just until the dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest for 10 minutes. Continue as directed in Step 3.
Nutrition Facts (Homemade Pasta)
  • Servings Per Recipe 5,
  • cal. (kcal) 250,
  • Fat, total (g) 4,
  • chol. (mg) 85,
  • sat. fat (g) 1,
  • carb. (g) 45,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 9,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 259,
  • Potassium (mg) 57,
  • calcium (mg) 20,
  • iron (mg) 3,
  • Starch () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe