Make your own pasta from scratch in less time than it takes to run to the store and buy it! Eggs, flour and a pinch of salt is all you need ;) If you want super thin pasta sheets or noodles, you need a pasta machine, but other than that, no equipment is needed. The finer your flour, the smoother the texture, but no worries because regular flour tastes great too! Makes 1 big portion or 2 small.
- Durum seminola flour or regular flour is okay too (80 - 100 g (abt 1/2 cup))
- Egg (1)
- Salt (1/8 tsp)
- Flour for kneading and rolling (As needed)
Measure out flour and mix with salt. Beat egg in a separate bowl.
Add egg to flour and mix in with spatula or spoon until the dough begins to come together.
Dust a cutting board or other surface with flour. Remove dough from bowl and knead with palm of hand. If it starts to stick to the surface or hands, dust a little more flour.
Knead for 5-10 minutes until you form a ball of fairly smooth dough. Wrap with plastic wrap and let rest in the refrigerator for 15-30 minutes, or until you're ready to make.
Dust your rolling surface with flour again and roll out dough with a rolling pin.
Roll into thin sheets. Leave in big sheets for lasagna or ravioli.
Or, cut into noodles of desired length and thickness. Just make sure to dust with plenty of flour so the noodles don't stick together!
You can make extra and freeze! You can freeze pasta for up to a month, but it should be cut into shape before freezing. Again, make sure it's dusted with plenty of flour so pieces don't stick together. Drop directly into boiling water when cooking frozen pasta.
To cook, boil in plenty of water with a spoonful of salt or do. Start checking after a couple minutes for desired softness. It shouldn't take too long...mine took about 4 minutes.
Drain pasta and serve with your favorite sauces, or sauté with herbs and butter ^^
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.