How do you make pasta from scratch?

Question

How do you make pasta from scratch?

Answer 1

Find a pasta recipe...it usually involves mostly flour, eggs and salt.  Sometimes it will call for semolina flour.  Pasta dough is tough and difficult to work with.  If you have a bread machine, sometimes it has recipes for pasta and will knead the dough for you.

Once your dough is kneaded, roll it out and cut it, then cook in boiling water.  You can buy a pasta machine that will roll thin sheets and cut spaghetti noodles or usually fettuccine noodles...I've seen them at Ross for $15, they can be a bit pricy other places.  People mostly use them for clay and fondant.

Answer 2

My grandma had an old farm recipe for egg noodles.  No fancy machines or even exact amounts involved.  I loved these noodles and we had a fun afternoon with her teaching me how to make them once.

Beat one or more eggs in a large bowl

Add a splash of milk

Add a dash of salt

Mix in enough flour to make a stiff dough you can handle

Roll dough out onto a floured surface.  It should be about 1/2 inch thick.  Using a knife, cut it into pieces you can comfortably pick up.  Then use a clean scissors to snip the dough into pieces about the size of the last joint of your pinkie finger.  Make sure to keep them in flour so they don't stick together.  Boil a large pot of salted water.  Shake or sieve flour from noodles and put them in boiling water until they rise up to the top and roll over.  Drain and serve with your favorite pasta sauce.

Uncooked noodles can be frozen & cooked later.

Answer 3

http://italianfood.about.com/od/pastarec...

Answer 4

Homemade Pasta

2 1/3 cups all-purpose flour

1 tsp dried basil or sage, crushed

1/2 tsp salt

2 eggs

1/3 cup water

1 tsp olive oil

1.  In a large bowl stir together 2 cups of the flour, the basil, and salt.  Make a well in the center of the flour mixture.  In a small bowl beat eggs; add water and oil.  Add egg mixture to flour mixture; stir to combine.

2.  Sprinkle a clean surface with the remaining 1/3 cup flour.  Turn dough out onto floured surface.  Knead until dough is smooth and elastic (8-10 minutes total).  Cover, and let the dough rest for 10 minutes.

3.  Divide the dough into four equal portions.  On a lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick).  Let stand, uncovered, about 20 minutes.  

4.  Loosely roll the dough and cut into 1/4-inch wide strips.  Separate the strips and cut into lengths.

5.  Fill a large dutch oven about 2/3 full with water & add 1 tsp salt and 1 tbsp olive oil.  Bring to a rolling boil.  Add pasta strips a little at a time, so the water does not stop boiling.  Slightly reduce heat, and cook for 1 1/2-2 minutes, until 'al dente'.

**If you don't want to use it right away, you can spread the strips out on a wire rack and let dry (should take about an hour) completely.  Place in an airtight container, refrigerate.  Should be used in 3 days time, or can be frozen up to 8 months.