Dinners Pasta

Homemade Pasta


Everyone break out your pasta makers! Ceth got me one for my birthday and I am so in love with it. I probably use it about once every month in a half or so but I’m starting to do it more because of how good the noodles are and how easy it really is. I always thought that it was a huge project. But, not really.


Whenever I make Homemade Chicken Noodle Soup (which I’m sharing next week!) I always do homemade noodles. Because it really is not too big of a step to skip for the great noodles that you get.


Homemade Pasta

Yields: 4-6 servings

  • 2 1/2 cups of flour
  • 1/2 teaspoon salt
  • 3 eggs
  1. Mix your flour and salt together in a bowl. Create a “well” in the middle- basically just a hole in the middle of your flour. Drop your eggs in the well.
  2. Start whisking your eggs with a fork as they will slowly take in the flour from the sides. Do this until the it becomes too much of a dough to “fork”. Then, start kneading it with your hands, incorporating the flour until it is no longer sticky.
  3. If it is sticky, add more flour. If it’s too dry, add another egg.
  4. Let it rest for at least a half hour to an hour.
  5. If you have a pasta maker, follow the instructions on the box by putting it in the thickest setting and going up to the numbers until it is the thickness you prefer. (Ceth loves thick noodles) I’ve been doing mine at a 5 but it is really about your preference.
  6. If you do not have a pasta maker- get one. Jk. It is a bit harder to do and you probably won’t have consistent noodles but it’s still great and fun! Roll it out until the thickness desired and cut the noodles yourself.
  7. Put in boiling water for about a minute and strain.


If you have never made pasta before and would like some additional tips on how to do this visit The Kitchn’s Homemade Pasta for a more detailed explanation.


I know Christmas is coming up so if you don’t have any ideas.. Pasta maker has been one of my favs!


If you really feel like being completely homemade I made a sauce from scratch to go with this. Make a simple roux- 4 TBSP butter, 4 TBSP flour, 2 cups milk, any spices you would like to add, any cheeses you would like to add, garlic, meat, whatever floats your boat. That’s what I love about a roux- it’s very diverse.


Since I made homemade noodles I didn’t really feel like I needed to make anything. Like, I made you homemade noodles so don’t complain because these are fantastic. If you want vegetables, make your own vegetables. Delegation, one of my strengths…


I’m pretty sure no one will be unhappy if you made these especially with this cold weather. So, just make some thick, homemade noodles with a yummy sauce, curl up to a movie and eat away. At least that’s what I’ll be doing tonight.



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    June 22, 2017 at 6:05 pm

    Once the noodles are completely dry, they will be easier to pick up. If cutting the pasta by hand, roll the dough loosely and use a chef’s knife or cleaver to cut the pasta into noodles of the desired width. After every 5 or 6 cuts, unravel the noodles then loosely fold them into nests.

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