Homemade Pasta (From Better Homes and Gardens)

READY IN: 50mins




  • In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt.
  • Make a well in the center of the dry mixture.
  • In a small mixing bowl, combine eggs, water and oil.
  • Add to dry mixture.
  • Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary).
  • Sprinkle kneading surface with the remaining flour.
  • Turn dough out onto floured surface.
  • Knead till dough is smooth and elastic (8-10 minutes total).
  • Cover and let the dough rest for 10 minutes.
  • Divide dough into 4 equal portions.
  • On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12" square (about 1/16" thick).
  • Let stand, uncovered about 20 minutes.
  • Cut as desired.
  • If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
  • Cut as desired.
  • To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack.
  • Let pasta dry overnight or till completely dry.
  • Place in an airtight contairner and refrigerate up to 3 days.
  • Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container.
  • Freeze up to 8 months.
  • My directions from "cut as desired" (step 15).
  • Place pasta in four neat clumps (we use cookie cooling racks).
  • Get large pot of water with olive oil in it to a rolling boil.
  • Place pasta in the boiling water and stir immediately for several minutes to prevent sticking.
  • Thicker pieces of pasta will take longer to cook.
  • Drain.
  • Serve with your favorite sauce!
  • Enjoy!