Author of Be Ready for Anything and Bloom Where You’re Planted online course
Easy homemade pasta can be yours – and very inexpensively! This can be a fun family project if you have kids, too. And the taste? There is absolutely no comparison to that dry stuff in the box!
Our recipe is egg-free because one of my daughters was allergic to eggs when she was younger. I came up with this when I needed a nice wide “egg noodle” type pasta for a recipe. Even after she outgrew the allergy, we kept the recipe because it’s so delicious. This is made from 100% shelf-stable ingredients, which makes it great for preppers.
Ingredients
- 3 cups of flour
- 1 cup of warm water
- 2 tbsp of olive oil
- 1 tsp of salt
Optional: Spices of choice, up to 2 tbsp in total (garlic powder, onion powder, spinach powder, rosemary, basil…the sky is the limit!) You can also use vegetable powders to change the color of the pasta.
Directions:
- Place your flour in a large mixing bowl and stir in the salt (and any other dried spices you have opted to put in).
- Make a well in the center and pour in the water and olive oil.
- Gently incorporate the ingredients with a fork. The best way to do this is to push a little bit of the flour mixture at a time into the liquid, then add a bit more of the flour mixture, and keep doing this until it is all well-incorporated.
- Knead the mixture for about 10 minutes and then let it rest for half an hour, covered with a damp towel. When you come back to it, the dough should feel soft and silky under your fingers.
- Knead and let it rest for another half hour.
- Roll out the dough with a rolling pin, then cut it with a sharp knife, or use a crank pasta machine. You can cook it immediately or let it sit, uncovered, for half an hour. (I like to let it sit before cooking – I think it holds its shape better!)
- Depending on the thickness of your pasta, cook it in boiling water or broth from 1-2 minutes. Don’t overcook it or it will turn into mush.
It really is that easy.
If you want to get fancier, I recommend the delicious recipes in this book and if you are making it on a regular basis, life will be much easier with a pasta maker. I always recommend going manual with appliances whenever possible – this pasta maker is well-reviewed and a reasonable price.
17 Responses
Do you know if this works with gluten free flours? If so, do you have one you might recommend?
I haven’t tried making this with gluten free flours, but since it doesn’t have to rise, you will likely have good results. I would use a gluten-free all-purpose flour mix like Namaste or Pamela’s. 🙂
Can you double or triple your pasta recipe as I am creating Italian pasta baskets for my Holiday gifts this year, and need 20 lbs of pasta. Thank you!
I would probably make separate batches. I’ve found that pasta turns out better in small batches.
Could you make this in your Kitchenaid using the dough hook? I like to learn how to make things by hand but also like options or short cuts 😉
Can I use this dough to make pierogi?
Possibly – I’m not sure if it would hold together for that so I’d try a couple first to make sure.
Sounds like you use this immediately. Does it dry up okay and is it okay for long term storage? Would you bag it up or put it in jars?
I always use it immediately – I’ve never tried drying it.
Can whole wheat pasta be substituted?
I’m not sure how well whole wheat flour would work. 🙂 I’d try a small batch to start out just in case it doesn’t hold together
Can you substitute olive oil for butter?
I haven’t done so but you could give it a shot 🙂
How much of this pasta is a serving and what are the nutrition facts?? Excited to make this!
Instead of flour, could I use almond flour?
Have you tried it??? I would be very interested in how it turned out.
Can this pasta be saved to use at a later date? What is best way to store it. Thank you