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Wednesday Food: Fresh Pasta

Homemade pasta is becoming a staple for me.  The ingredients consist of egg and flour, two of the cheapest foodstuffs you can buy.  The process is both time-consuming and laborious, a welcome  distraction when you live alone and it’s cold out.  Finally, the results are simply delicious.  Fresh pasta tastes buttery, has a softer texture than boxed, and absorbs sauce well.  Bought fresh pasta is wildly more expensive than producing it yourself.

I recommend reading more thoroughly on the subject before giving a go, but essentially you start by making a well in the flour, slowly incorporating the egg, and kneading the dough.  Kneading is the painstaking part as the dough must be worked to develop the gluten, until it takes on a smooth appearance.  After resting the dough is rolled out by hand crank or with a KitchenAid attachment, until slightly transparent, and then cut to desired shape.


  • Don’t attempt pasta making on a hot, humid day
  • Tipo 00 flour is nice if you can afford it, but sifted, unbleached all-purpose works just fine
  • Rule of thumb is 100 grams/ 3.5 oz flour : 1 large egg
  • Experiment with adding spinach or herbs to the dough
  • The more you work with and knead the dough the better the texture will be
  • Preserve any surplus by freezing (rather than drying) immediately, and it will last months

October 6, 2010 - Posted by | Wednesday Food


  1. i’m actually very good at making home made noodles, not like pasta, but more like ramen, just wouldn’t prepare it by myself, however hungry i am i guess
    i remember once i was rolling out the dough and there comes an announcement by radio that Brejnev died, and i remember thinking like wow, the third world war will begin now perhaps
    our parents used to work until 6-7 pm and we kids used to prepare the dinner, my sister would do everything about meat and vegetables and i was responsible for the dough related issues so got too bored with it for life i guess

    Comment by read | October 6, 2010

  2. I have tasted this personally and can vouch for it.

    Comment by Adam Kotsko | October 6, 2010

  3. This reminds me that this weekend I decided I would begin researching how I could make homemade noddles vegan. I am guessing powdered egg replacer won’t be a sufficient substitution; any hypotheses?

    Comment by Rebekah | October 11, 2010

  4. Presumably it can be done: most dried pastas at the grocery store are unintentionally vegan. And all rice noodles I’ve ever had are vegan. I’d assume homemade pasta can be done with water and flour in the right proportion–no idea what it is, though.

    Comment by Craig | October 11, 2010

  5. I’ve heard this a good way to go:

    Comment by ebolden | October 11, 2010

  6. Forgot about that blog. Looks almost as easy as my previous recipe. Thanks!

    Comment by Rebekah | October 11, 2010

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