Homemade pasta is simple. Two weeks ago, my post was about semolina flour and water pasta. This post is again homemade pasta that can be part of your food storage tool box. The pasta today is made with pasta flour and egg. Again, I want to take the approach of pasta as a food storage item. This post is assuming that you want to have spaghetti, fettucine, or angel hair pasta.
Can this be cut with a knife and a steady hand? Yes, but I would suggest a pasta machine. Pasta machines can be an attachment to a mixer but, I would suggest an old-fashioned pasta machine that is powered by you. If there was no power, you will need to make the dough by hand. I have included what I call production pictures and yes, they are real life pictures on my kitchen counter. Not staged, not made 10 times to get the best picture, but in real time.
Get ready to create a fabulous pasta. Involve the kids and have a pot of sauce ready to go on top of the pasta. I have included one of my favorite sauce recipes from Alan Crane of Kitchen Kneads. Kitchen kneads also has the perfect pasta machine that packs away nicely in a box for easy storing. After you see how much fun the family can have, you will want to add a pasta machine to your storage.
Basic Pasta Dough
Yields 7-8 ounces of pasta
- ¾ cup pasta (or “00”) flour
- 1 extra large egg (you can also make a chia egg by taking 3 tablespoons water and 1 tablespoon chia seed and letting that sit and gel for about 30 minutes prior to using)
- Pinch of salt
- Tiny splash of olive oil
- Place the ¾ cup pasta flour on the counter and create a well in the middle.
- Crack a large egg into the middle of the well. Add salt and oil.
- With a fork, whip the egg bringing a bit of the flour into the egg a little at a time.
- As the egg is whipped, begin adding the rest of the flour from the well together with your hands.
- Work all of the flour into the dough. If the dough seems too dry, a just a few drops of water at a time. The dough should feel soft and pliable. Knead the dough for about 5 minutes.
- Let dough rest 15-30 minutes.
- Place the roller setting of your pasta machine on the widest opening to begin the process of getting a sheet of pasta dough. Cut the dough in half, make into a rectangular shape and begin rolling. You are welcome to roll at this thickness twice to really soften the dough.
- Change the setting on the machine 1 setting closer for a thinner dough. Roll through the machine once or twice and continue until the dough is on setting 6.
- After reaching desired thickness, place the pasta attachment on the machine that you are wanting for the desired noodle size.
- I like to take my large sheet of dough and cut in half for easier manageability.
- Place the sheet of dough and clockwise turn the handle and MAGIC… you have homemade pasta. Dust the noodles with flour to prevent sticking.
- Heat water with a dash of salt and oil. When boiling, drop the pasta in. The pasta will sink. When the pasta rises to the top of the pot, it is ready. Remove and place on plate. Sprinkle a bit of parmesan cheese on the pasta to help the sauce stick better.
Shortcut Marinara Sauce
- 1 large tomato
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 24 oz. can tomato sauce
- 8 oz. can tomato sauce
- ½ cup water
- 1 teaspoon Real Salt
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- Blend the tomato on pulse setting until tomato is a puree or chunky (if desired) and set aside.
- Add olive oil and minced garlic to a fry pan. On medium heat, sauté the garlic until edges start to go brown while stirring. Then add the chopped onion and allow to simmer while stirring for approximately two minutes.
- Add additional ingredients, including the blended tomato and stir until uniformly mixed.
- Turn heat to medium low and allow to simmer for about 15-20 minutes, stirring occasionally.
- If desired, and we have power, the sauce can also be blended smooth with an immersion blender.
Alan Crane, Kitchen Kneads
Pasta Tecnica Cookbook for pasta recipe.
Come and visit us at Kitchen Kneads for the supplies needed. We have the flour, spices, salt, oil, sugar, and most of all — the pasta machine. ENJOY!!
Simple Marinara/Pizza Sauce
B Alan Crane
- 1 Large Tomato
- 1/4 Cup Olive Oil
- 2 Cloves Garlic Minced
- 1 Onion Medium Size chopped
- 24 oz. Can Tomato Sauce
- 8 oz. Can Tomato Paste
- 1/2 Cup Water
- 1 tsp Real Salt
- 2 Tbls Basil dried
- 1 Tbls Sugar 1 Tbls Italian Seasoning
- 1 Tbls Sugar 1 Tbls Italian Seasoning
- Blend the Tomato in a blender on jog until tomato is puree or chunky (if desired) and set aside 2. Add Olive oil and minced garlic to a fry pan. Then turn onto medium heat. Sauté the garlic until edges start to go brown while stirring. Then add chopped onion and allow to simmer while stirring for approximately two minutes. 3. Add the additional ingredients, including the blended tomato and stir until uniformly mixed. 4. Turn heat to medium-low and allow to simmer for about 15-20 minutes, stirring occasionally.