Monday, February 21, 2011

Home Made Pasta

A little while ago, I popped some chopped beef into the freezer with some garlic, olive oil, and some Italian herbs. I forget what exactly I put in with the meat, but to find out, check here. Now the time has come to cook the beef!

I sautéed the beef with the herbs, added some chopped onion, and dressed it at the end with some halved cherry tomatoes. Now for the noodles...

Making Home Made Pasta

4 large eggs
400 grams flour

Use 1 large egg for every 100 grams of flour. I have found that sometimes you need to mix in either a little water or another egg if the dough is too dry; it will also depend on atmospheric and household humidity.

It is important here to weigh the flour rather than using measuring cups as 100 grams of flour can measure 7/8 of a cup when fluffed or 3/4 of a cup when packed.

> mix together the eggs and flour
> knead gently for a few minutes

> if you have the time, wrap in saran wrap and put into the fridge for 30 minutes (if not, don't worry)
> slice the dough into 8 lumps (or 2 for each egg)
> roll out the dough very thin (a pasta press works well for this)

> cut the noodles

> separate the noodles and dust them with flour so they do not all stick together
> drop into boiling well salted water
> boil for 4-5 minutes, until cooked

Serves 6


  1. Sounds delish! I wonder if one could flavour the noodle dough itself as well? With parm, basil, garlic or whatever, depending on the sauce or toppings? Do you think the texture would hold?

  2. Karen - excellent idea!! I think you could flavour the pasta, but would have to be careful with the consistency to keep it elastic enough to boil well. I would start with dry powdered additions (like garlic) and experiment from there. I may have to try this next time!

  3. I make spinach noodles without any just have to have the same consistency of dough when you are finished mixing the ingredients together. We now prefer these to r=the regular whole wheat noodles I make.