Making Homemade Pasta for Dinner Tonight


Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.

Ingredients for pasta

3½ cups sifted all-purpose flour
4 eggs
4 to 5 tablespoons water
1 tablespoon salt

Place the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt and the water a small amount at a time. Blend together to make a dough ball.

Place the dough ball on a dry pastry or baker's board. Knead until it is smooth and elastic.

Cover the dough and allow it to rest for 30 minutes.

Divide the dough into four parts. Flatten each part with a rolling pin then dust lightly with flour.

Adjust the pasta maker to the widest setting. Crank each part through at this setting.

Adjust the pasta maker down one setting for thinner noodles and run the dough through a second time. Continue to adjust the setting to a smaller size until you reach the desired thickness of noodle.

The pasta can be made immediately before cooking or refrigerated for use the next day. The un-cooked noodles will hold up to one month in the freezer.

Helpful tips. Be patient and prepared for a messy kitchen. Make a small amount ahead of time to get the feel for kneading the dough. Keep the dough soft but not too sticky; add flour in very small amounts. Do not over work the dough or the noodles will be tough.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

More Resources

Unable to open RSS Feed $XMLfilename with error HTTP ERROR: 404, exiting

More Cooking Information:

Related Articles

All About Baking: Quick Breads
The Versatile Quick BreadIt's no wonder quick breads are so popular. They are easy, fast-as the name implies, nearly foolproof, versatile, and oh, so good.
Secrets of Great Breads
Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniques-there's no single secret that will make perfect bread.
Bacteria and Food-borne Diseases
Types of BacteriaBacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.
10 Dishes Every New Bride or Groom Must Know How to Make!
Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.
10 Simple Ways To Safely Store Food
Storing foods can present its own set of problems. Anddifferent types of foods have different storage requirementsto prevent bacteria from setting in.
What You Need in a Gourmet Kitchen
The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love.
Two for One Dinners: Turkey
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night.
Storing Fats and Oils
The human body requires the intake of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins, and minerals. Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation.
Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok
Non-stick woks do not require seasoning, and come with simple cleaning instructions from the manufacturers, while steel carbon and iron woks require seasoning. Cleaning a seasoned wok is a lot different than a non-stick wok, and this is what we will cover here.
How to Make Homemade Ice Cream (Without an Ice Cream Maker!)
COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream?When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.But you don't need an ice cream freezer to make your own homemade ice cream.
10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)
Thousands of types of bacteria are naturally present in ourenvironment. Not all bacteria cause disease in humans (forexample, some bacteria are used beneficially in makingcheese and yogurt).
Cake Baking Tip Guide
Successful cake decorating is all about preparation. Baking and preparing your cake for decorating is a critical part of the total process.
Microwave Ovens and the Healthfulness of Microwaved Food
Microwave ovens do have benefits. They are certainly convenient.
Rice Cookers - Perfect Rice Every Time
Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen.
Do you own an AGA or RAYBURN cooker ?
The Cooker-rail..
Cool Summertime Cooking
Summertime--and the living is easy! But the kitchen is hot!! It's time for some cool cooking recipes and tips!1. Cook outdoors.
Do a Dry Rub First
The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time.
Keeping and Wasps and Flies Away from your Barbecue
It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen.
Barbecue Success With The Rule Of Thirds
Ever been to a barbecue party where the 'chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside?The difference between great char grilled barbecue food and burnt offerings lies in a few small precautions. The chef that we've just described made a few fatal errors that could easily have been avoided.
High Altitude Baking - A Cooks Guide
High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be.