Tuesday, June 10, 2014

Easy Homemade Pasta

This recipe appeared in my local newspaper, The Hinton Voice in their Thursday, June 5th edition. 

[One of the best things about being a food blogger is the awesome little kitchen gems that are handed down to me by friends and family. A friend recently went through her kitchen and found an old-fashioned pasta machine and promptly gifted it to me.  Last Christmas my brother also gave me a pasta maker and ravioli kit that he found at an Italian store in the city.  Needless to say, the universe was telling me that I would be learning how to make pasta this year, and I’ve decided to document the experience so that you can try making homemade pasta too! If you don’t have access to a pasta maker, be sure to check out local garage sales (I have seen several at them so far this year) or even your local thrift store!

The below recipe is the one that came with the instructions for my pasta maker, and it worked out really well!  A quick Google search before starting concluded that nearly all pasta recipes are exactly the same, with a few variances between quantities.  Most recipes call for special types of flour, however I consulted with a friend who frequently makes her own pasta and all-purpose works just fine!  It’s important to use a good quality olive oil for this though, as you will definitely taste it in the pasta. 

Now, if anyone has an old-fashioned pasta drying rack that you’re trying to get rid of, you know where to find me…]

Recipe makes 4 servings

- 2 cups all purpose flour
- ¼-½ tsp sea salt
- 2 large eggs
- 1 tbsp good quality olive oil


Place flour and salt in a small pile on a clean countertop.  Punch a hole in the middle with your fist and crack the eggs into it. 

Whip the eggs in the center of the dough slowly incorporating the flour.  Using your hands, combine the eggs and flour until the mixture is homogenous. Add olive oil and ¼-½ cup lukewarm water 1 tbsp at a time until a dough forms.  If your dough is too crumbly, add more water.  If it’s too wet, add more flour.  It should be slightly sticky but not so much that you can’t easily handle it. 
Knead the dough for 10 minutes until the dough is smooth and elastic.  Split the dough into 2-3 balls and lightly coat each ball of dough with olive oil to prevent from drying out.  Wrap with plastic and place the balls of dough in a bowl, then cover with a clean tea towel.  Let the dough rest for 15-20 minutes to allow the gluten to relax. 

You are now ready to start rolling the dough through your pasta maker! 

Cooking time:  Bring water to a rapid boil, add a splash of olive oil and cook pasta for 5-7 minutes.  It’s important not to overcook your pasta so be sure to taste test to see if it’s ready. That age old trick of throwing a piece of cooked pasta at the wall really works – if it sticks to the wall without sliding down, your pasta is ready!

Nutritional Info (per ¼ recipe)

Calories - 265   Fat - 7    Carbs – 45     Protein - 11   Fibre – 2



  1. Makes me want to dig out my pasta machine.
    Great post!

  2. Jax, is it tricky to use the pasta machine? Do you have any tips for using one? I've been weighing up getting one.

    1. They are SO easy to use. I have to admit, when I first got mine I was a little scared to use it. When I finally worked up the nerve, I couldn't believe how easy it was to operate! I have the old school kind with a hand crank, but Kitchenaid makes an incredibly easy to use attachment as well. Also, If you don't have a pasta machine, you can roll the dough by hand and cut the pasta into shapes with a sharp knife. A friend of mine makes hers that way and it's pretty tasty too!

  3. Oh wow, this makes me want to run out and buy a pasta machine and ravioli kit! There is nothing like homemade pasta!

  4. Fresh pasta is the way to go! Great recipe. I've always had difficulty with alternating hands when rolling out the pasta, any tips?

  5. oh Jacqueline you are a woman after my own heart. there isn't much more I love eating (or doing) than homemade pasta. I've branched out this past year to start integrating veggies into them - sweet potato linguini, beet gnocchi.... it's pretty much the best use of time in the world.

    I'm not willing to give you my drying rack but I would be willing to lend it to you if you tell me how you made your ravioli press work. I get so flustered each time I end up doing them all by hand. haha

    great to be a part of FBC with you!


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