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    You are in: Home / Recipes / Homemade Pasta Recipe
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    Homemade Pasta

    Homemade Pasta. Photo by vinita

    1/2 Photos of Homemade Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    1 hrs

    5 mins

    callmebazza's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
    2. 2
      Combine the first 4 ingredients and whisk together well with a fork.
    3. 3
      Add 1/2°C flour and mix with the fork until all lumps are gone.
    4. 4
      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.
    5. 5
      Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
    6. 6
      Allow it to sit for 30 minutes.
    7. 7
      Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
    8. 8
      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.
    9. 9
      Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
    10. 10
      Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
    11. 11
      -->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.

    Ratings & Reviews:

    • on September 15, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Homemade Pasta

    Serving Size: 1 (197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 566.2
     
    Calories from Fat 94
    16%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.3 g
    11%
    Cholesterol 186.0 mg
    62%
    Sodium 1236.7 mg
    51%
    Total Carbohydrate 95.7 g
    31%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.5 g
    2%
    Protein 19.1 g
    38%

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