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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- 3 cups all-purpose flour
- 3/4 cup water
- 2 tablespoons olive oil
- On a large, flat surface place the flour in a mound. Make a well in the center of the flour.
- In a small bowl, whisk together the water and the olive oil.
Slowly add some of the water and mix into the center of the flour. Mix the liquid in the flour with a fork or your hands. Keep adding more water and incorporating the flour until all the flour has been absorbed
Once the dough has been formed knead the dough for 5-10 minutes until a smooth dough ball is formed. If the dough is dry, add a little more water.
Cover the dough with a damp towel for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
Remove the dough from the bowl and knead a few more times. Then cut the dough into 4 equal pieces. Set 3 of the sections aside and cover with a towel to prevent it from drying out.
Flour a clean work surface and a rolling pin and roll the remaining ball of dough into a very thin sheet.
Fold the dough 3-4 times. Cut the roll of pasta into 1/4 inch width strips. Dust flour over the strips of dough and unravel. Repeat with the remaining dough.
Set cut pasta aside on a tray and leave out at room temperature if cooking fresh or cover and place in the refrigerator to be cooked later.
Cook the refrigerated pasta noodles within 2 days or store in an air tight container in the freezer for up to 3 months.
Noodles can be completely air dried for 48 hours and stored at room temperature in an air tight container for up to 6 months.
Recipe courtesy of Old World Garden Farms
Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 5g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.