M
mtmomj
Guest
How do you make your homemade noodles? What do you put in them? I am looking for a really good recipe; I'm tired of using store bought noodles all of the time.
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Mama Mangia
Super Moderator
There are many different types of noodle/pastas that you can make.
Forgive me for no measurements - but I do it all by looks and feel -
First I beat my eggs with a spinkle of salt and add enough flour to make a good dough. Cover for 15 minutes to let it rest, roll and cut.
I may add boiled and mashed potatoes or homemade ricotta cheese for gnocchi. Or I can add squash, a pinch of nutmeg and a bit of grated cheese as well.
Or I may add pureed spinach, carrots, beets, tomatoes, etc. for a flavored noodle.
Sometimes I use just all-purpose flour, sometimes I add a bit of semolina to the all-purpose flour. Or I use all-purpose and wheat flours.
There is so much you can do.
Eggless Pasta
4 cups of noodles.
* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water
1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
Genuine Egg Noodles
2 cups Durum wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
water as needed
1. Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
2. Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.
HOMEMADE NOODLES
2 eggs
1/4 c. milk
Flour
Mix eggs and milk in bowl. Add flour until dry. Roll out on floured board to 1/8 inch thick cover with more flour. Roll up as jelly roll and cut 1/4 inch thick. Unroll and add to chicken soup a few at a time; cook 1/2 hour. Season.
HOMEMADE FETTUCCINE
2 1/3 c. flour
1/2 t. salt
2 eggs, beaten
1/3 c. water
1 t. olive oil or cooking oil
In large bowl, stir 2 c. flour and salt. Make a well in center. In small bowl combine eggs, water and oil. Add egg mixture to flour mixture; stir to combine.
Sprinkle remaining flour on clean surface. Turn dough out onto floured surface and nead until smooth and elastic (8 to 10 minutes total). Cover and let rest 10 minutes.
Divide dough into 4 portions. On lightly floured surface, roll 1/16-inch thick; sprinkle lightly with flour; starting at short end, roll into a tube. cut into 1/4-inch strips; unroll.
To serve immediately, cook in slightly salted water for 2 minutes, or until done; drain.
To store cut pasta, hang from a pasta-drying rack. Dry overnight or until completely dry. Place in airtight container and chill up to 3 days. Or dry for at least 1 hour; place in freezer bag or freezer containers and freeze up to 8 months.
You may use a food processor with a steel blade. Add flour, salt and eggs to bowl. Cover and process until mixture forms fine crumbs about the consistency of cornmeal. With processor running, slowly pour water and oil through the feed tube; continue processing just until dough forms a ball. Transfer to lightly floured surface. Cover and let rest 10 minutes. Continue as above.
Hope this helps.
Forgive me for no measurements - but I do it all by looks and feel -
First I beat my eggs with a spinkle of salt and add enough flour to make a good dough. Cover for 15 minutes to let it rest, roll and cut.
I may add boiled and mashed potatoes or homemade ricotta cheese for gnocchi. Or I can add squash, a pinch of nutmeg and a bit of grated cheese as well.
Or I may add pureed spinach, carrots, beets, tomatoes, etc. for a flavored noodle.
Sometimes I use just all-purpose flour, sometimes I add a bit of semolina to the all-purpose flour. Or I use all-purpose and wheat flours.
There is so much you can do.
Eggless Pasta
4 cups of noodles.
* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water
1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
Genuine Egg Noodles
2 cups Durum wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
water as needed
1. Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
2. Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.
HOMEMADE NOODLES
2 eggs
1/4 c. milk
Flour
Mix eggs and milk in bowl. Add flour until dry. Roll out on floured board to 1/8 inch thick cover with more flour. Roll up as jelly roll and cut 1/4 inch thick. Unroll and add to chicken soup a few at a time; cook 1/2 hour. Season.
HOMEMADE FETTUCCINE
2 1/3 c. flour
1/2 t. salt
2 eggs, beaten
1/3 c. water
1 t. olive oil or cooking oil
In large bowl, stir 2 c. flour and salt. Make a well in center. In small bowl combine eggs, water and oil. Add egg mixture to flour mixture; stir to combine.
Sprinkle remaining flour on clean surface. Turn dough out onto floured surface and nead until smooth and elastic (8 to 10 minutes total). Cover and let rest 10 minutes.
Divide dough into 4 portions. On lightly floured surface, roll 1/16-inch thick; sprinkle lightly with flour; starting at short end, roll into a tube. cut into 1/4-inch strips; unroll.
To serve immediately, cook in slightly salted water for 2 minutes, or until done; drain.
To store cut pasta, hang from a pasta-drying rack. Dry overnight or until completely dry. Place in airtight container and chill up to 3 days. Or dry for at least 1 hour; place in freezer bag or freezer containers and freeze up to 8 months.
You may use a food processor with a steel blade. Add flour, salt and eggs to bowl. Cover and process until mixture forms fine crumbs about the consistency of cornmeal. With processor running, slowly pour water and oil through the feed tube; continue processing just until dough forms a ball. Transfer to lightly floured surface. Cover and let rest 10 minutes. Continue as above.
Hope this helps.
O
oldbay
Guest
Tell me Mama, is it worth making your own pasta? I know lotsa folks make their own pasta, but does it really taste better than a good quality store bought dried pasta?
Mama Mangia
Super Moderator
OMG YES!!!
Give me homemade pasta any day! There are so many different recipes for different "flavored" pasta out there and you can roll, cut and shape and fill into anything you want! I've been making my own for over 50 years - wouldn't change it.
Give me homemade pasta any day! There are so many different recipes for different "flavored" pasta out there and you can roll, cut and shape and fill into anything you want! I've been making my own for over 50 years - wouldn't change it.
V
vp311
Guest
I have to admit, I'm guilty. I love to cook, but I also cut corners here and there where I can to save a little time. I use store bought noodles.
M
mtmomj
Guest
Awesome variety of noodle recipes.
My mom and gram would make homemade noodles - huge difference from store bought!!
Mama, no measurements are fine by me. My gram is irritated with me when she sees a measuring cup in my hand anyhow, lol.
My mom and gram would make homemade noodles - huge difference from store bought!!
Mama, no measurements are fine by me. My gram is irritated with me when she sees a measuring cup in my hand anyhow, lol.
Mama Mangia
Super Moderator
mtmomj -
I was always taught - "it's done when it's done" and you make it by look and by feel.
Old school ways I guess.........
I was always taught - "it's done when it's done" and you make it by look and by feel.
Old school ways I guess.........
P
phoenyxstarr
Guest
I will have to try some of the pasta recipes... Hubby loves noodles & I get tired of buying them all the time.
O
oldbay
Guest
I haven't quiet learned how to follow my posts here, so I'm a little late in responding ...
So how do you go about making pasta? I sure you mix everything in a bowl and all. But once that's done, do you roll the dough out with a rolling pin and cut the noodles with a knife or do you have so kind of pasta machine?
L
lcsamano
Guest
I usually buy pasta from the grocery store. However, the recipes that were shared seem to be fairly easy. I am sure that the cost is about the same if not cheaper. My husband loves pasta so I will try this out this week for dinner one night.
Mama Mangia
Super Moderator
Old Bay - I've tossed out my crank-style pasta machine - just like my mom, gram, aunts and great aunts did before me! There is just something about those machines that we do not like - waste of time, money and energy.
When I learned to make pasta - I learned by placing the flour on a clean table; make a well in the center; add eggs and a bit of salt. Using a fork, scramble/beat the eggs (on the table with the flour around them) and start to incorporate the flour into the eggs around the edge. Eventually the fork is no longer needed - continue to work the flour into your dough until smooth - you can tell by the feel. Cover with an inverted bowl and let the dough rest 15 minutes. Roll with the dowel (I've got some long dowels! and I don't own a rolling pin - just dowels!) and cut with the knife. You can use a pastry cutter. Some pastas (like gnocchi) are made by pulling off pieces of dough and rolling into thin logs (a bit thicker than pretzel rods) and cutting into pieces (about thumb size) and rolling off your thumb (some use a fork for that - but me it's faster off the thumb).
I have graduated throughout the years to using a large bowl and making the well in the middle, etc. But years ago - cripe - you poured 5 lbs. or more of flour on the table, cracked a ton of eggs, sprinkled them with salt, beat the eggs right on the table and incorporated the flour. We had hungry mouths to feed.
You can roll the dough as thick or thin as you want and cut as thick or thin as you want.
When I learned to make pasta - I learned by placing the flour on a clean table; make a well in the center; add eggs and a bit of salt. Using a fork, scramble/beat the eggs (on the table with the flour around them) and start to incorporate the flour into the eggs around the edge. Eventually the fork is no longer needed - continue to work the flour into your dough until smooth - you can tell by the feel. Cover with an inverted bowl and let the dough rest 15 minutes. Roll with the dowel (I've got some long dowels! and I don't own a rolling pin - just dowels!) and cut with the knife. You can use a pastry cutter. Some pastas (like gnocchi) are made by pulling off pieces of dough and rolling into thin logs (a bit thicker than pretzel rods) and cutting into pieces (about thumb size) and rolling off your thumb (some use a fork for that - but me it's faster off the thumb).
I have graduated throughout the years to using a large bowl and making the well in the middle, etc. But years ago - cripe - you poured 5 lbs. or more of flour on the table, cracked a ton of eggs, sprinkled them with salt, beat the eggs right on the table and incorporated the flour. We had hungry mouths to feed.
You can roll the dough as thick or thin as you want and cut as thick or thin as you want.
W
wvchick
Guest
After you have made the wonderful noodles what is the best way to store them? I don't have a drying rack or anything like that but I thought I could freeze them somehow????
Mama Mangia
Super Moderator
wvchick - you can just leave them draped over a bowl to dry; back in the old country they place a clean dishtowel over the back of a chair and drape them over that! To freeze them without cooking you would need to coat them well with flour to prevent sticking and it can be tricky. Since noodles and pasta can be made in minutes you may want to re-consider freezing. A friend of mine bought one of those laundry racks to use just for pasta because she makes so much of it.
G
George
Guest
OMg they are so much better than store bought noodles, and the other things you can do is so much better as well. Make your own ravioli! Make your own Tortollini!
My recipe for basic pasta dough is real, real simple
100 grams flour per person you are serving
1 egg person you are serving.
That's it!
add a dash of olive oil and a pinch of salt and you are good to go.
You can also buy Spinach Powder and Tomato Powder to add to your pasta dough to make tri colored pasta as well.
disclaimer....yes, those links are to a site that I own and operate....I generally do not try and self promote and I don't want to get a reputation as a spammer....however, when a topic comes up and I have something that may be helpful or useful I will post a link.....
I am really here only to talk about cooking so please don't think I am a spammer!!
K
KYHeirloomer
Guest
To Spam Or Not To Spam
George, to me a spammer is somebody who comes to the forums and only links to their own site. And Lord knows, there are enough of them.
You, on the other hand, post like a normal person, sharing information. If that info happens to include a link to your site I don't think anyone minds.
It's the other kind that trip my trigger.
So keep posting. You've got a lot of good stuff to share.
George, to me a spammer is somebody who comes to the forums and only links to their own site. And Lord knows, there are enough of them.
You, on the other hand, post like a normal person, sharing information. If that info happens to include a link to your site I don't think anyone minds.
It's the other kind that trip my trigger.
So keep posting. You've got a lot of good stuff to share.
G
George
Guest
Thanks...I just know what it's like to get overrun with spammers and don't want to have anyone think of me that way.....some places will instantly assume you are there for other reasons once you post a link to your own site. I just can't seem to find a good, active cooking forum to talk in....though this place is definitely shaping up nicely....definitely the most active one I have found so far.
The Ironic Chef
New member
Homemade Pasta
I'm new to The Spice Place and am really enjoying reading through these post.
I have been making homemade pasta for over 30 years now. I do have a hand cranking pasta roller and cutters. I Like the cutters because I can do the fine pastas with it. I could never cut something like Angel Hair by hand. My wife loves the fine pastas.
To compound matters my wife just gave me a roller and cutting set for the KitchenAde for a Christmas present. I had to use it right away to make homemade Lasagna noodles. I was thrilled by the time I saved and love it. I also made a Strudel dough for a dessert and used the roller for getting the dough really really thin. I'm the type of person that when doing it by hand I get flour from one side of the kitchen to the other. I remember many years ago taking a den of Cub Scouts and teaching them to make homemade pasta and the mess that was made. I'll never live it down.
As far as a recipe goes, Per every cup of flour that I use I use 1 egg. For 4-5 people I use 3 cups of flour. That's about a lb of pasta. Depending on the flour I may add up to a 1/4 cup of water to get the dough where I want it. Kneading it to the touch is what makes the pasta ones own.
Homemade pasta doesn't compare to the pasta you get at the grocery store. It has such a better flavor texture. So many store brands after making homemade, taste to me like cardboard.
Of course the fruits of having a garden make the pasta extra special during the cold months of winter and tomatoes cost 3.00 a lb. Oooops, talk about cardboard tasting.
I'm new to The Spice Place and am really enjoying reading through these post.
I have been making homemade pasta for over 30 years now. I do have a hand cranking pasta roller and cutters. I Like the cutters because I can do the fine pastas with it. I could never cut something like Angel Hair by hand. My wife loves the fine pastas.
To compound matters my wife just gave me a roller and cutting set for the KitchenAde for a Christmas present. I had to use it right away to make homemade Lasagna noodles. I was thrilled by the time I saved and love it. I also made a Strudel dough for a dessert and used the roller for getting the dough really really thin. I'm the type of person that when doing it by hand I get flour from one side of the kitchen to the other. I remember many years ago taking a den of Cub Scouts and teaching them to make homemade pasta and the mess that was made. I'll never live it down.
As far as a recipe goes, Per every cup of flour that I use I use 1 egg. For 4-5 people I use 3 cups of flour. That's about a lb of pasta. Depending on the flour I may add up to a 1/4 cup of water to get the dough where I want it. Kneading it to the touch is what makes the pasta ones own.
Homemade pasta doesn't compare to the pasta you get at the grocery store. It has such a better flavor texture. So many store brands after making homemade, taste to me like cardboard.
Of course the fruits of having a garden make the pasta extra special during the cold months of winter and tomatoes cost 3.00 a lb. Oooops, talk about cardboard tasting.
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Mama Mangia
Super Moderator
Ahhh - a fellow pasta maker! Been doing it for 53 years! But of course, being Italian - it's just natural!
I could live on homemade pastas!
I could live on homemade pastas!
The Ironic Chef
New member
Homemade Pasta and Homemade bread Mama. I'm a Carbaholic. Lol, They should add that word to the dictionary with my picture under it.
Cook Chatty Cathy
New member
I second that motion!!! Carbaholic is a really groovy word indeed!!! Hi my name is Cathy,.... and uhm I'm a carboholic
WEE! I made it thru step-one