Have you ever thought about maybe making your own pasta noodles, but been put off by thinking it may be difficult? Well, fear not – it is much easier than you think. All it takes is one pound of flour and 5 eggs. You can use all purpose flour, or if you prefer you can add some semolina flour into the mixture. I tried once with 100% semolina flour and it did not come together as well as a blend of about 1/3 semolina flour and 2/3 all purpose flour.
Begin mixing this mixture together with a fork in a bowl until the ingredients come together as much as possible, this is going to be a very dry dough.
Once you have mixed it as much as possible in the bowl, turn out onto your counter
Knead and mix by hand on your counter until you develop a somewhat cohesive dough
Now you will start rolling the dough through your pasta roller. I use the old standard Atlas Pasta Maker. It has multiple thickness settings, and you are going to begin rolling the dough through the widest or thickest setting. It will not look like pasta at first but keep folding it up and re-rolling it through the machine at the thickest setting. The more you fold and re-roll it through the machine, the smoother it gets.
Eventually you will be able to roll it through and it will get real smooth, that is when you start thinning the sheet of pasta.
You roll it through the machine using progressively thinner settings making the sheet thinner and longer each time until you reach the thickness you want.
Then you can start running the sheet through the part of the machine that cuts the sheet into individual noodles
Lay the noodles out to dry if you don’t plan to cook them immediately
These noodles made the best Fettuccine Alfredo, sauce recipe to follow…
- 1 pound All Purpose Flour
- 5 Eggs
- Begin mixing all ingredients together with a fork in a bowl until the ingredients come together as much as possible, this is going to be a very dry dough.
- Once you have mixed it as much as possible in the bowl, turn out onto your counter
- Knead and mix by hand on your counter until you develop a somewhat cohesive dough
- Now you will start rolling the dough through your pasta roller using the widest or thickest setting. Keep folding it up and re-rolling it through the machine at the thickest setting. The more you fold and re-roll it through the machine, the smoother it gets.
- Eventually you will be able to roll it through and it will get real smooth, that is when you start thinning the sheet of pasta.
- You roll it through the machine using progressively thinner settings making the sheet thinner and longer each time until you reach the thickness you want.
- Then you can start running the sheet through the part of the machine that cuts the sheet into individual noodles
- Lay the noodles out to dry if you don't plan to cook them immediately. If you do cook immediately, it doesn't take nearly as long to cook fresh pasta noodles as it does dried pasta noodles