This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks.
- Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
- Combine the first 4 ingredients and whisk together well with a fork.
- Add 1/2°C flour and mix with the fork until all lumps are gone.
- Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
- Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
- Allow it to sit for 30 minutes.
- Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
- Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
- Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
- Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
- -->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.
This was so easy and exact. I was tying to make ravioli and this dough worked well, I needed to add a little more flour to keep the dough from sticking to my ravioli molds. Thank you; I'll keep this recipe in my main cookbook, I only keep the good ones!
I love this recipe. The dough turns out beautifully every time we make it, and the taste of store-bought noodles doesn't even compare to homemade! My family has so much fun cutting the noodles and draping them around the kitchen on hangers... what a great activity. Thanks for a great recipe! Yummm!
This recipe gets five stars from me! It was very simple, the directions were clear and the results were great. I really enjoyed the texture of the pasta. I made the pasta with no special equipment, just a mixing bowl, fork and rolling pin. If I make a larger quantity though, I think I'll go the Alton B route and use my small laundry rack for drying the pasta. Also, next time I will roll the pasta out even thinner (closer to the 1-2mm recommended) because it swells nicely when cooking and it could be too thick for some uses. I ate this with sauteed mushrooms and onions in a cream sauce. Yum!! Thanks Bazza!