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Homemade Pasta Without a Machine

Fresh Homemade Pasta

Ingredients:

  • 3 1/2 cups all-purpose flour, unbleached
  • 4 eggs, extra large

Instructions:
1. Place the flour in a mound on a wooden surface. Form a well at the center of the mound, and add the eggs in the well. Lightly beat the eggs with a fork, trying not to incorporate the flour.
2. Add in the flour slowly, starting with the inner rim of the well. You’ll want to keep the well shape going as you incorporate the flour.
3. Once the flour and eggs are mixed, begin to knead the dough with the palm of your hands. Add 1/2 cup of flour at a time if the dough is too sticky to work with. If the dough is too dry, add a little more egg.
4. Remove the dough from the surface once it becomes a cohesive mass. Lightly flour surface.
5. Knead dough (like you would with bread dough) for about 6-7 minutes or until smooth. Add flour to surface as necessary.
6. Set aside plastic-wrapped dough at room temperature for 20-30 minutes.
7. After dough has rested, flour work surface and begin rolling out dough.
8. Roll out as thinly as possible. Fold it in half and roll it out again. Repeat 4-6 times.
9. Roll it out again, and cut into thin strips. Roll out thin strips until they are similarly thin.
10. Roll up thin strips of dough and cut to your desired width. Flour pasta – otherwise they’ll stick together.

Recipe adapted from: The Manly Housekeeper

Cooking & Storing Pasta Tricks

  • When you’re cooking the pasta, be sure to add a generous amount of salt to the water. You’ll need to cook it for 3-4 minutes, drain and rinse it when it’s done.
  • If you’d like to store the pasta for future use, make sure to dry it out for an hour or so. The best method is to dry it on a dowel or a clothes drying rack. Placing the pasta on a paper towel works too, but the noodles might stick together. Place dried pasta in a sealable bag. Store it in the refrigerator for up to 3 days and the freezer for up to 3 months.

Related:
Sweet Potato and Red Pepper Pasta
Homemade Vegan Tortillas
Quick & Tasty Brazilian Cheese Bread

Read more: Basics, Entrees, Food, Fun, Side Dishes, Vegetarian, , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

73 comments

+ add your own
9:48AM PST on Feb 21, 2014

Thanks for sharing.

3:20AM PDT on Apr 12, 2013

Thank you :)

12:28AM PST on Feb 27, 2013

Sounds intimidating to be honest- although it's just a little extra time. I won't promise I'll be attempting it anytime soon.

1:49AM PDT on Jul 12, 2012

Tried this once. Came out a bit chewy. Maybe I didn't roll it enough

6:21AM PDT on Jul 11, 2012

Thank you

8:19AM PST on Feb 7, 2012

Hmmm! I just love Pasta.
I'm going to to give this a try. But, I will admit I think I'll probably mess it up but it's worth a stab at it anyways. The cost of Pasta has gone through the roof.
Thanks for sharing.
Your Friend,
Carl Milson
www.atouchoflove.ca

10:25AM PST on Feb 4, 2012

Hannah, just make a dough of flour, water and salt.

Instructibles has a good how to. Search "vegan fresh pasta recipe."

9:15AM PST on Feb 1, 2012

I'll have to try this when I get home! Pasta is a staple for broke college students. Thank you for the recipe!

7:16AM PST on Jan 25, 2012

a broom handle, Gloria M-- COOL! This reminds me of Violet, a woman who showed me and my sister how to make apple strudel. She used to make her own filo dough by hand, stretching it out her dining room table. I tried to make rice noodles once by hand (the wide ones used in Thai drunken noodles) and they did not work out so well, though I did not use a recipe.

10:02PM PST on Jan 19, 2012

Thanks for the suggestion on how to make pasta.

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