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Homemade Egg Noodles Made Easy
Pasta di Casa
Home made pasta should be tried at least once in someone’s lifetime, it is truly a treat. To find out more about pasta check out my Pasta Wiki
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Yields about 1 lb
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Ingredients
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2 cups unbleached, all purpose flour or Semolina
2 beaten eggs
To flavor pasta dough you may add an optional 1 handful spinach (it should make about 1/8 of a cup of cooked and well drained, chopped very fine)
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Directions
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Place the flour on a clean counter
Make a round well in it
Pour the eggs in the middle of the well
Add the spinach if you decide to flavor it.
Work the three ingredients together until the counter is clean and dough lifts away from counter and is not sticky. If it?s too hard add a few drops of water, if it?s too soft add a little more flour.
When consistency is right, stretch with a rolling pin, flatten the dough to about 1/2 inch thick, 4 inches wide and about a foot long.
Pass the dough through the largest setting of a pasta machine and continue to flatten on smaller setting until you reach the finest setting.( if you don?t have a pasta machine you can continue to flatten with the pin until it has the thickness of a wonton wrap.)
When ready, shape the dough into your favorite shape and place the shaped pasta on a large clean cloth, continue until all the dough is stretched and shaped. Leave to dry on cloth for several hours.
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Note: if you don’t have a pasta machine to cut into shapes, the job may be done by hand with the aid of sharp knives, edged cutters, pie wheel cutters, etc..
To cut by hand the shape of fettucini or spaghetti, fold dough over and over on itself as in picture and then cut in to strips with a sharp knife.
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Cooking Suggestions:
Boil plenty of water, add salt before dropping the pasta in.
Gauge your cooking time depending on the shape.
Remember fresh pasta cooks faster than dry.
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PRINTABLE RECIPE
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