How to make it

  • Take the four cups of flour and pour it in a pile on the countertop. Make an indentation in the top of it so that the pile looks like a cup. Crack all eight eggs into the indentation. Mix this all together until it gets elastic and sticky throughout. Sit it off to the side and let it rest for half an hour. You can also color it if you like - add a couple teaspoons of your tomato sauce (made in the next step) to make some nice red-orange colored pasta.
  • Rinse the tomatoes off. Cut off the skin off of each. Put the tomatoes in a blender and puree them for just a bit so that it’s very juicy and pulpy. Run this through the strainer, and squeeze the pulpy part so that as much thick juice comes through the other side as possible without any seeds going through.
  • Brown the meat while putting the juice on to a boil. Before it reaches boiling, add the onion, the green pepper, the garlic mince, the oregano, and the salt to the juice. When the meat is finished, add it to the sauce and let it simmer.
  • Toss a bit of flour on the table and roll the pasta dough out as flat as you’d like (I like it quite flat) and cut it into strips, whatever dimensions you like. If you roll it really flat, you may have to roll only parts of it at a time.
  • Start a pot full of boiling water with a few healthy dashes of salt in it and a drop or two of vegetable oil (optional, but it helps with sticking). When the pasta is all cut up, pour it in and let it boil until it begins to float (about five minutes or so).
  • Put some pasta on a plate, put some sauce on top, and serve.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    Thank you so much for your recipe post, cmetzger4! I have yet to make my own pasta and thanks to you, I can do that now with your recipe. Thank you also for adding the link to the recipe's website!
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  • cmetzger4 11 years ago
    The link for this recipe was cut-off. Here it is again:
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