Recipe

Homemade Restaurant Pasta Recipe

Add Step-by-Step Photos	10gallonhat / All my dishes 2 years, 10 months ago Best flavor and best texture of any pasta you will ever have. Homemade pasta is the reason it pasta dishes taste so good in a Restaurant Prep:30m Cook:3m Servings:4	10gallonhat
	pasta homemade delicious

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Ingredients

10 ounces of All-Purpose (or Semolina if you have it) Flour. (About 2 cups).

1 tsp of Salt

3 eggs

Directions

Mound the flour on your countertop.

Make a well in the center add add the salt.

Break in the first egg and gently beat it with a fork until it thickens with some of the surrounding flour.

Repeat this process with the other two eggs.

Gather the mixture in a ball.

Lightly flour a work surface and knead until the dough is smooth, only about two minutes. (Don' t overwork the dough!).

Wrap the dough tightly in saran wrap to keep moist when not using.

To make pasta -

Cut dough into 6 pieces working each individually.

If you have a pasta machine - follow the directions to make the dough as thin as needed and cut into shape preferred.

If you don't have a pasta machine - you ahve to roll the dough out with a pin until it is as thin as you can possibly make it. (This takes some elbow grease!). Cut the dough with a pizza or pastry cutter to the shape you want.

Boil in salted water for about 3 minutes OR allow it to dry completely and store for later.

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Comments

edensong 2 years, 7 months ago said:
Ahhhh . . . a reason to get a pasta machine!

alaskanmom 2 years, 4 months ago said:
The recipe sounds so easy. I've never made homemade pasta, but would love to. And I've always wanted to get a pasta machine, looks like I better.

nemo 2 years ago said:
Thanks for this recipe! Ive never made pasta at home

reenu123 1 year, 10 months ago said:
Isn't those pasta machines cost $1400or may be 1500???????????
i want one but price is questionable....

reenu123 1 year, 10 months ago said:
U can add spinach /or beet water for color

wild2u 1 year, 6 months ago said:
This pasta sounds great. Cant wait to try it. You're right about rolling out the dough. It takes alot of elbow grease! I've made noodles alot. Once you get the hang of it it goes pretty fast.

joe1155 1 year, 3 months ago said:
Sounds good to me.

reginabarbara 6 months, 1 week ago said:
The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mention itriyya manufactured and exported from Norman Sicily. In the first century BC writings of Horace, Iagna were fine sheets of dough which were fried and were which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. To read ore about this article, check out at: http://personalmoneystore.com/moneyblog/2009/04/27/avoid-credit-card-confusion-paying-attention/

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