My friend Cait over at The Patriotic Baker is a navy wife, has two adorable little girls and is an amazing baker. She also tries to cook everything homemade. This is done to the level that her two little pasta monsters give stink eye to dried boxed pasta. It always makes me laugh – and it intrigues me too.
One – how does she have the time to make homemade pasta whenever they eat it? Two – how do her adorable kids have the pallet at under 5 years old to discern between the two? It can’t be that easy. Wait, can it?
Today answered those questions.
It can, and it is.
When Mr. A asked for meat tonight we settled on spaghetti for dinner. I would take our last package of local beef from up the street (their hay is my backyard) and make some meatballs or a meat sauce. The idea of doing all that, and then slathering it in store bought pasta was a real killjoy. I knew today was the day to get up the gumption and tackle that homemade pasta. I decided I needed a test run before I did the real run tonight because I was bound to screw this up.
Uhm wait, what? That was easy and done in no time.
- 2 large eggs
- 1 cup flour & a little more for dustin’
No really. That’s it, well and water & sea salt is for boiling. I figured you guessed that though, raw pasta = not awesome n’ tasty.
So wait, before we go any further – what is the serving size? Per a couple sites, 1 egg is 1 serving. I.E. the above amounts = two servings. That would be okay with me personally but in my house I can tell you a hungry boy who’s been outside or in the workshop lifing and working all day is going to eat about 2 eggs worth, or one ball each.
- Large Pot
- Large Bowl
- Sharp Knife
- Rolling pin ( I love my french rolling pin)
- Fill pot with water and salt it (just like you would with boxed pasta). Salting is key. Must. Salt.
- In the large bowl add one cup of flour, make a well in the center and crack in 2 eggs. With a clean hand mix mix mix. It won’t be clean for long. In fact, I had trouble keeping both clean.
- Pull rough (and somewhat sticky) dough onto a well floured counter and then knead knead knead until it forms into a smooth ball. Flour as needed.
- If you’re using it for later, wrap in plastic and chill in the fridge (pst – let it warm a few minutes before rolling)
- Roll out super thin, maybe 1/8 to 1/16 of an inch.
- There are two methods I tested to cutting, both are shown below. The first would be to cut into strands while in sheet form. The second is to make sure both side are dusted thoroughly with flour, roll up and cut. Then gently toss in flour and unroll. I imagine this is easier with larger pasta strands than smaller (which I prefer).
- Throw in pasta water for about 2 minutes, drain, toss with your favorite sauce or some olive oil, garlic and pepper and then…
om. nom. nom.
Cait’s pasta monsters sure know what they’re talking about. My pasta monster building a bookshelf in the basement couldn’t agree more when I showed up with a bowl of goodness, judging by how happy he was to
block me from going upstairs so he could eat see homemade pasta.