This week we took advantage of the extra time on our hands and made homemade pasta.
We typically make traditional Italian pasta from a recipe that was passed down by Jim’s Italian Grandmother. This recipe starts with a mound of flour with a well formed in the center.
Then eggs are cracked open, whisked together, and then put inside the well. Everything is then mixed until the dough is formed. It couldn’t be easier!
However, because of my recently developed egg allergy, I wanted to come up with a recipe that didn’t include eggs.
We purchase pasta in the grocery store that don’t include eggs, so I figured that it couldn’t be too difficult.
So we looked at the ingredients list on the back of the package and decided to give it a try.
Egg Free, Easy Homemade Pasta Recipe
Of course, the main ingredient in any traditional pasta recipe is flour. Lucky for us, we still had plenty of all-purpose flour in the house.
We whisked a little salt in with the flour and made a well in the center. But instead of filling the well with eggs, we used a combination of water and oil.
However, the mixing process remains the same. Using a fork, slowly fold the edges of the flour into the water. Repeat this process until the dough begins to form.
Then place the homemade pasta dough on a clean and floured surface and knead for 10 minutes. If you have a dough hook attachment for a stand mixer, you can also knead your dough this way as well.
Cover the bowl with a damp towel and let the dough rest for 30 minutes. At this time the dough should start to look smooth and silky.
Now knead it a few more times and place it back in the bowl for another 30 minutes.
Roll and Cut
When you are ready to make your homemade pasta cut the dough into even sections.
If you are making pasta by hand, use a rolling pin to roll the dough into desired thickness. This will depend on what type of pasta that you want to make.
For spaghetti and fettuccine, the thickness should be approximately 1/8 inch. For lasagna and ravioli, you want to roll it even thinner. In fact, it should be so thin that you can read a newspaper through the pasta.
If this sounds like a lot of muscle power is required to make homemade pasta, you are right. However, you can make it easy on yourself by using a pasta maker. We have the Kitchen Aid Pasta Maker attachment and it rolls and cuts pasta dough in no time!
Cooking Fresh Pasta
Once the pasta is formed, you can cook it right away. However, please note that fresh pasta cooks in a fraction of the time as store-bought, dried pasta.
In fact, your homemade pasta will take just a couple of minutes to cook in boiling water.
Drying and Storing Homemade Pasta
If you aren’t cooking your pasta right away you will need allow it to air dry before storing.
Place your pasta on baking sheets, pasta drying racks, or simply leave it on the counter until it becomes dry and crisp.
Then store it in an air-tight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
When you are ready to use your pasta, remove it from the freezer and drop it right in the boiling water.
Mary and Jim
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Homemade Pasta Recipe
- 3 cups of flour
- 1 cup of warm water
- 2 tbsp of olive oil
- 1 tsp of salt
- 2 TBSP spice of your choice such as garlic powder, onion powder, rosemary, thyme, basil, etc…
In a large mixing bowl add your flour, salt and any optional spices and whisk together.
Make a well in the center and pour in the water and olive oil.
Using a fork, mix together by pushing a little flour into the the liquid at a time until well incorporated.
Knead the mixture for 10 minutes and then let it rest for half an hour, covered with plastic wrap or a damp towel.
Once the dough is soft and silky, knead it a few more minutes and place it back in the bowl to let it rest for another half hour.
Split the dough in 4 pieces and roll out the dough with a rolling pin to desired thickness. Then cut it with a sharp knife into desired shapes. Or use a pasta machine as per manufacture's instructions.
Cook immediately or let it dry and store in an air tight container in the refrigerator for up to 2 days or in the freezer for 3 months.
To cook, place in boiling water for 1-3 minutes, depending on the thickness of your pasta.
Recipe courtesy of Old World Garden Farms