• 2 Ratings

If you've never tasted fresh pasta, this homemade pasta recipe will be a game-changer! While you can certainly use a pasta machine, you can also make this pasta recipe with no special equipment.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl stir together 2 cups of the flour, 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.

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  • 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.

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  • 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.

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  • To serve pasta immediately, cook in a large pot of boiling, salted water 1 1/2 to 2 minutes or until tender; drain.

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  • To store cut pasta, spread it on a wire cooling rack or hang it from a pasta-drying rack. Let dry at least 2 hours. 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 (add 1 to 2 minutes to cooking time for frozen pasta).

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  • Makes 5 servings.

Food 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.

Egg Noodles

Prepare as directed, except start with 1 ¾ cups flour in Step 1 and substitute 1 egg + 2 egg yolks for the 2 eggs. Sprinkle ¼ cup flour on surface, then knead, roll, cut, and cook as directed.

Nutrition Facts

250 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 85 mg cholesterol; 259 mg sodium. 57 mg potassium; 45 g carbohydrates; 2 g fiber; 1 g sugar; 9 g protein; 0 RE vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0