So today’s recipe is not for a quick dinner, but it is SO worth the time. Trust me.
Making my own pasta has been something I’ve wanted to do for a long time – years, really. But it always sounded so HARD. And I didn’t have a pasta maker and how do you even make the noodles and it probably takes so much time and…
You get the idea.
But when we were in Oahu last May, Ty and I visited this Italian restaurant. We spent a lazy, long, and thoroughly perfect afternoon at the Ko Olina lagoons, snorkeling and lounging and walking and swimming. After the sun set on the ocean (it really was the PERFECT afternoon) we were looking for a cozy, tasty dinner to end our day.
(Sorry not sorry for interrupting pasta talk for pictures of Ko Olina and my handsome husband 🙂 )
Enter Auntie Pasto’s, the restaurant that serves fresh house made pasta. And changed my pasta eating experience forever.
That pasta dish was AMAZING! I ordered fresh made pasta more for the idea of it. I didn’t really expect a difference. But there was a huge difference. And I now knew that no matter how difficult, I had to make my own pasta.
Thankfully, while homemade noodles are time-consuming, they are anything but hard! All you need are the simplest ingredients: flour, water, eggs, oil, salt. The hardest part for me has been figuring out how to best roll out my dough and cut the noodles. This is also where the time-consuming part comes in. However, if you own a pasta maker, well, homemade noodles are going to be a breeze! Lucky you!
All you need to do is combine your ingredients together with a spoon and/or your hands (I start with a spoon and switch to my hands), let your dough rest, roll it out, slice it up, and boil.
The dough resting is crucial here. It’s not too long of a rest, but it allows the gluten to develop so your dough will be nice and flexible to roll out. A longer rest time doesn’t hurt either, but 30 minutes will do.
Next, roll out your dough. I find that it’s best to divide your dough in fourths to work with and roll it wider than it is tall, and as thin as possible. Cut noodles vertically with a pizza cutter to your desired thickness. Remember they’ll swell slightly once they go into the water.
Also important! Flour your work surface GENEROUSLY. There is nothing fun about your noodles sticking to the counter after you slice them and then attempting to peel them off the counter. Ugh. No fun at all. So use all the flour you want! Just don’t let your dough stick to your counter top.
Once your noodles are cut up, they should go into boiling water fairly quickly, but they only need to be there for 2 minutes. Yay!
And you’re done! See? Not much too worry about 🙂 And DELICIOUS results. I almost never buy noodles anymore because fresh pasta > boxed pasta.
Tell me how you top/sauce these!
Homemade Pasta Noodles
Time: 1 hour and 20 minutes
- 2 cups all purpose flour
- 5 Tbls water
- 1 Tbls oil (vegetable or olive (my favorite))
- 2 eggs
- 1/8 tsp salt
- Combine all the ingredients in a medium bowl. Mix well, starting with a wooden spoon and switching to your hands to incorporate all the flour into the dough. Dough will be mildly sticky.
- Wrap the dough in plastic and let sit for 30 minutes at room temperature.*
- Set medium sauce pan on stovetop, 2/3 full of water, over medium heat to start boiling.
- Flour work surface and roll out dough as thin as possible and wider than tall.
- Using a pizza cutter, slice noodles vertically in desired thickness.**
- Carefully lift noodles into boiling water and stir to prevent them from clumping.
- Boil for 2 minutes.
- Serve immediately.
* Dough can sit out for up to an hour and a half. Dough can also be prepared the day before serving. Wrap in plastic and seal inside a Ziploc bag. Store the dough in the fridge. The next day, let the dough come to room temperature and continue on to step 3.
** Noodles may be dried at this stage. Hang them over rods or something similar (I use clothes hangers!). They’ll take anywhere from 8 to 12 hours to dry completely. They’ll be very brittle. Keep in a sealed Ziploc bag at room temperature for up to a week. Boil for up to 5 minutes or until softened.