Ever made homemade pasta noodles? I tried this and it was good!

IMG_2250

The 00 flour I bought on Amazon. Link provided below.

The only tools you need

I let my dough rest for an hour

The pasta sheets rolled out to dry

The noodles cooked in 4 minutes

The final product!


I was sick of the taste of the processed pasta you buy at grocery stores. I would buy fresh Buitoni-type pastas and decided that I can make homemade pasta myself! It was much easier than I thought and tasted super fresh. Here’s what I did:

After reading through cooking websites, I found that type “00” flour was a good one to start with as it is very, very fine. You can use other flours; you just need to adjust the ingredients (eggs, water, oil, etc.) depending upon the type of flour/recipe you choose.

I used Mario Batali’s fresh pasta recipe: 3 ½ cups flour and 4 extra-large eggs. I added an additional 2 egg yolks (guess my eggs weren’t that extra-large after all).

To make the pasta, I used a Cooks Illustrated technique for creating the homemade noodles without a pasta machine. All you need is a rolling pin, knife and some elbow grease for kneading the dough.

My first attempt was good – the boyfriend ate the whole plate and then some! I will definitely roll the pasta out even thinner next time as the noodles were a little thick (they would have been perfect for chicken noodle soup). But all in all, it was definitely worth the effort and I’ll be making them again!

DCG

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17 responses to “Ever made homemade pasta noodles? I tried this and it was good!

  1. I’m now very, very hungry. 😀

    Liked by 2 people

  2. neat! congrats, DCG, on a wonderful 1st attempt!

    Liked by 2 people

  3. Homemade noodles would be great with chicken piccata (which I made for the first time the other day; it was much easier than I expected, and better than restaurant-quality).

    I’m always looking for moderately easy recipes to try!

    Liked by 1 person

  4. It’s still modern wheat…
    Thanks to a commenter here on FOTM, I learned of Dr. Davis and his “Wheat belly blog” and books. Here’s an excerpt from a recent review with the good Doctor.
    — (ps- I might be wrong, but I think it was it a commenter called ‘Doc’s wife’ that pointed me to Wheat Belly. If so, (or whoever it was…) THANK YOU, Docs wife! This has changed my life!

    “Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

    See also
    wheatbellyblog.com
    for more info

    Yours for good health,
    Vistabee1

    Liked by 5 people

  5. Except for elbows, I’ve been making my own pasta for years. Use semolina and whole wheat if you like but, unless you have your own fields of wheat, you’re not going to get away from the commercially grown wheat flour. You can buy organic but is it really “organic”?

    Liked by 2 people

  6. The worst thing about eating “typical” commercial flour products is that, just prior to harvest, the grain fields are sprayed with Round-Up (glyphosate, a neurotoxin) used supposedly because the grains are more easily removed from the stalks. This glyphosate-sprayed grain is then ground into flour and used in all commercial, processed products.

    I, too, make my own pasta (noodles), and they are wonderful, especially for chicken ‘n noodles, or they can be used in any dish requiring pasta. I love them topped with chicken cacciatore, mushrooms and sauce. It behooves us to prepare and cook as our grandmothers did to avoid today’s unhealthy, genetically modified frankenfoods.

    Liked by 3 people

  7. I love to cook and am a committed foodie (LOL – or a foodie that should be committed) but I have never tried my hand at fresh pasta.

    But that looks so good I might have to give it a try. 😀

    Liked by 2 people

  8. DCG . . . you really got me at the thought of home made chicken noodle soup . . . then I thought real chicken n’ noodles . . . I think I will give this a try very soon. Thank you for laying out the steps with pictures included. It helps to actually know a cook who created such n such a dish (I don’t always trust cook books with pictures.) Thanks for the incentive for trying this.

    Liked by 2 people

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