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does any one make their own pasta? eta recipe/storage instructions

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How do u make it?
Do u have a pasta maker?/what kind?

How do u store it?

some fun things i found....  (def gonna have to ad this site to favorites)

Homemade Pasta


Make Ryan’s homemade pasta this weekend! It’s the right thing to do.

First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.

Let’s start this tutorial with Ryan’s words. The pasta dough was simple as can be, as his brief synopsis will illustrate.

Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”

Got it.

Now let’s see it in action!

REE_7541Make a well in the flour. Crack the eggs into the well.

This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.

REE_7543Once they’re cracked in…

REE_7546Start mixing it lightly with one hand…

REE_7549Until it’s all combined.

REE_7550Turn it out onto a floured surface…

REE_7552And begin kneading it, rolling and punching and pushing, until it’s done.





REE_7559See the texture of the surface at this point?

REE_7560Do you see how it’s “tacky” and not very smooth? That means it’s not ready yet. You need to work it, baby, work it. Own it, until the gluten has gone crazy and the dough is smooth.


REE_7529There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.

Just be sure to take it out to dinner first.


REE_7537It’s all ready when it looks like this!

REE_7567Smooth, not sticky or tacky.

Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.

REE_7644When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.

REE_7645Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter like this one.


REE_7654Ryan was a little busy, so he recruited my friend Lindy to finish up the noodle.

I just love Lindy.

REE_7651Lindy got a little over-zealous with the flour…but I won’t hold it against her.

REE_7648She did a great job cutting the noodles.

REE_7656To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

REE_7657Mmmmm. Noodles.

REE_7664Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)

REE_7667Then he put the noodles on a huge platter…


  1. Short-Term or Freezer Storage

    • 1

      Place your cut pasta on a non-stick surface. Small, rolled pastas can easily fit on a plate while longer pastas such as linguine or lasagna noodles should be hung on a drying rack, or placed on a tea towel or piece of wax paper. You can also bundle long pastas in nests. Just toss them with a bit of flour and gather a bundle into the nest shape to keep the noodles from sticking together.

    • 2

      Allow your pasta to dry for one hour. Test the dryness of your pasta to ensure that it's about as dry as the pasta you'd purchase in the refrigerated case at your local grocery store.

    • 3

      Place the dried pasta in a sealable bag and store in your refrigerator or freezer. Be sure to write the date on the bag so that you'll know how fresh your pasta is when you pull it out Refrigerated fresh pasta will last up to three days, while frozen fresh pasta should be consumed within three months.

    Long-Term Storage

    • 4

      Follow the directions in Step 1 above.

    • 5

      Allow your pasta to dry for at least 24 hours. Make sure it is completely dry.

    • 6

      Place the dried pasta in a sealable bag, write the date on the bag and store it in your pantry.

by on Feb. 18, 2013 at 8:44 PM
Replies (21-23):
by on Feb. 27, 2013 at 7:51 PM
I do it, using this recipe. I don't as often as I would like though since it is time consuming :(
Posted on the NEW CafeMom Mobile
by on Feb. 27, 2013 at 8:48 PM

Looks yummy! We have one of those pizza cutters :)

by on Feb. 28, 2013 at 12:52 AM

Pretty neat.. thanks for sharing! 

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